Crock Pot Roast Beef with Beer Recipe

3      Reviews by:    Betty Johnson   Crock Pot Roast Beef with Beer Recipe uses olive oil, chuck roast, salt and pepper to taste, red wine vinegar, onion, beer, beef stock, Worcestershire sauce, mushrooms and bay leaves in creating this tasty crock pot roast beef recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Midwestern    Servings:6 Nutrition facts:588 calories21.6 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   4 Hours Total Time:   4 Hours 25 Minutes

INGREDIENTS

• 1 tablespoon canola or olive oil
• 3 pounds chuck roast
• salt, to taste
• pepper, to taste
• 2 tablespoons red wine vinegar
• 1 large yellow onion, sliced
• 1 12-ounce can dark beer, plus more, to taste
• 2 cups low-sodium beef stock
• 1 tablespoon Worcestershire sauce
• 4 bay leaves
• 8 ounces button mushrooms, optional, halved
• mashed potatoes, optional, cooked and hot, for serving

DIRECTIONS

• Heat the oil in a large skillet over high heat. Season the beef chuck with the salt and the pepper. Add the beef to the pan and sear until all sides are nicely browned, about 10 minutes total. Transfer the beef to a plate.
• Add the red wine vinegar, the onions, and 1 can of the beer to the pan and cook, scraping up any bits that may cling to the bottom of the pan.
• Place the beef in the base of a slow cooker and pour the onion-beer mixture over it. Add the beef stock, the Worcestershire sauce, and the bay leaves to the slow cooker; if the liquid does not cover all or most of the beef, add more of the extra beer.
• Cover and cook the beef on low, until tender, for about 4 hours (or about 3 hours on high). Add the mushrooms during the last hour of cooking. Remove and discard the bay leaves. Serve with the mashed potatoes.

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