Crock Pot Beer Braised Pot Roast Recipes

BEER BRAISED PORK ROAST - CROCK POT RECIPE

Steps:

• Combine the brown sugar, paprika, black pepper, seasoned salt and oregano in a small bowl and set aside.
• Cut pork roast into large 3-4 inch chunks and place on a plate
• Rub the dry spice mixture over the pork pieces until well coated.
• Refrigerate from 4-24 hours.
• Combine the onions, carrot, mushrooms, beer, beef broth and garlic in a large slow cooker.
• Turn to high heat.
• Heat the oil in a large, heavy skillet over medium high heat. Sear meat on each side then place in crock pot.
• Stir all of the ingredients and cook 4 hours on high or 8 hours on low.
• When ready to serve, ladle about 3-4 cups of beer broth out of the crock pot into a sauce pan over medium heat and bring to a boil.
• While broth is coming to a boil, mix cornstarch with water.
• Pour into boiling mixture, stirring until thickened into a gravy.
• Serve hot with mashed potatoes and steamed or roasted vegetables.

BEER BRAISED BEEF FROM A CROCK POT

Steps:

• Cut stew beef cubes into 1 1/2 inch pieces. Place cubes in bottom of crock pot.
• Combine all other ingredients and pour over beef.
• Cook on Low for 8 to 10 hours or on High for 4 - 5 hours.
• Before serving, you can thicken broth with some flour and water. Turn crock pot to high and stir in flour mixture.
• Serve over cooked egg noodle pasta.
• Note: I like to use Negro Modelo which is a dark Mexican beer for this recipe. The dark beer is really nice to cook with.

CROCK POT BEER-BRAISED POT ROAST

Steps:

• Gather the ingredients.
• In a large skillet or sauté pan, cook the bacon until almost crisp.
• Sprinkle the roast with salt and pepper, then dip all sides in (3 tablespoons) of flour to coat lightly.
• Remove the bacon from the skillet and set aside. Add the beef roast and brown, turning to brown all sides. Remove the pot roast and set aside.
• Add onions to the skillet and cook until browned. Add the garlic cook for 1 minute longer. Add the red wine vinegar, beer, beef broth, bay leaf, sage, and thyme; bring to a simmer. Remove from the heat.
• Place the roast in the slow cooker ; arrange the potatoes, carrots, and mushrooms around the roast. Top with the bacon and pour the onion and broth mixture over all.
• Cover and cook on low for 7 to 9 hours, until the roast is tender and the vegetables can be easily pierced with a fork.
• To make a gravy with the liquids, remove the roast and vegetables to a serving dish and keep warm.
• Pour 3 cups of the liquids in a saucepan. Bring to a boil. Simmer for about 3 to 5 minutes to reduce slightly and concentrate the flavors.
• Whisk 3 tablespoons of flour into 1/2 cup of cold water. Whisk the flour mixture into the simmering broth. Cook, whisking, for about 1 minute. Taste and season with salt and pepper,
• Serve and enjoy.

SLOW-COOKED BEER-BRAISED BEEF

Steps:

• To use a slow cooker, omit oil and place beef directly into cooker.
• Top with remaining ingredients.
• Cook on high for 1 hour.
• Reduce heat to low and cook for 5 hours or until roast is very tender.
• If you don't have a slow cooker, heat a large pot over high heat.
• Add oil.
• Brown roast on all sides.
• Add beer, onion, soy sauce, pepper and basil; bring to a boil.
• Cover and place pot in 275 degree oven for 7-9 hours, or until meat is tender.
• Leftovers can be stored in the refrigerator, sliced, with juices, for up to 3 days.