This pot roast really packs in a lot of flavor and is so simple to make. You don't even need the hassle of searing the meat. The only liquid used is beer, which adds a beautiful depth of deliciousness to the pot roast.
Note: For this recipe, I recommend using a lighter beer or one with 20 IBU or less to avoid any bitterness in your pot roast. To my embarrassment, I once tried a 65 IBU beer and had to throw out the entire pot roast because it was too incredibly bitter to eat.
Yields 4 - 6 servings
- 2.5 to 3 lb boneless chuck roast
- 4 to 6 potatoes, peeled and cut bite-sized
- 3 carrots, peeled and cut bite-sized
- 1/2 c onion, minced
- 1 tbsp Worcestershire sauce
- 2 large garlic cloves, finely minced
- 1 beef bouillon cube
- 2 tbsp fresh parsley, chopped
- 12 oz beer
- 1/4 tsp garlic powder
- 1/4 tsp onion salt
- Salt, to taste
- Pepper, to taste
Place the potatoes and carrots in the bottom of your slow cooker, and season with salt and pepper. Add the Worcestershire, garlic, bouillon and parsley. Pour in the beer and give the veggies a little stir.
Season the roast on both sides with the garlic powder, onion salt, salt and pepper. Place the roast on top of the vegetables.
Cover and cook on low for 8 to 10 hours or on high from 4 to 5 hours.
Garnish with fresh parsley and enjoy!