September 22, 2010

Meat and Potatoes... and Beer (Dude Food) in the Crock Pot

Today is the first day of autumn! YAY! It also is getting up to 90 degrees. BOO! I would normally braise the chuck roast with the aid of the oven but there is no way I was about to make my poor air conditioning work that hard; therefore, I decided to use my crock pot. Are there any beef and beer lovers out there? If there ever was a "dude food", this would be it. Serve this with crusty bread and Au Jus.


  • 2.5 to 3 lb chuck roast
  • 1/4 c vegetable oil
  • 1 large onion, sliced
  • 1 clove garlic, minced
  • 12 oz beer
  • 8 oz beef broth
  • 2 tbsp dark brown sugar
  • 4 Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 tbsp fresh parsley, chopped
  • 1 bay leaf
  • Sea salt, to taste
  • Freshly-ground black pepper, to taste

  • Season the chuck roast generously with salt and pepper.
  • Over medium-high heat, heat the vegetable oil in a large skillet. Add the chuck roast to the skillet, sear on all sides and set aside to rest.

  • Using the same skillet, turn the heat down to medium. Add the onions and cook until they just become tender. Add the garlic, cooking and stirring for about a minute.
  • Pour in the beer and deglaze, scraping up the brown bits from the pan.

  • Add the beef broth.

  • Whisk in the brown sugar and bring to a boil. Remove from heat.

  • Add the potatoes in the bottom of the crock pot. Season with salt, pepper, parsley and bay leaf.
  • Place the chuck roast on top of the potatoes. Pour the contents of the skillet over all. Season again with salt and pepper, if desired.

  • Cover and cook on low setting for 8 hours, until fork tender. Don't forget to remove the bay leaf!
  • Serve with crusty bread and Au Jus.
  • Enjoy!

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