Crock Pot Beer-Braised Pot Roast
A slow-cooked pot roast features a rich blend of beer, beef broth, vegetables, and bacon for a tender meal.
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Instructions
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Cook bacon in a large skillet until almost crisp, then remove and set aside.
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Season roast with salt and pepper, then dredge in 3 tablespoons of flour.
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Brown the floured roast on all sides in the same skillet; remove and set aside.
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Sauté onions in the skillet until browned, then add garlic for 1 minute.
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Pour in red wine vinegar, beer, beef broth, bay leaf, sage, and thyme; bring to a simmer, then remove from heat.
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Place roast in a slow cooker, arranging potatoes, carrots, and mushrooms around it. Top with cooked bacon and pour the broth mixture over all.
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Cover and cook on low for 7 to 9 hours, until the roast and vegetables are tender.
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To make gravy, transfer roast and vegetables to a serving dish and keep warm.
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Pour 3 cups of the cooking liquids into a saucepan. Bring to a boil, then simmer for 3 to 5 minutes to slightly reduce.
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Whisk 3 tablespoons flour with 1/2 cup cold water. Whisk this mixture into the simmering broth. Cook, whisking, for about 1 minute, then season with salt and pepper.