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.
Nutrition Facts : Calories 712 kcal, Carbohydrate 27 g, Cholesterol 197 mg, Fiber 3 g, Protein 63 g, SaturatedFat 16 g, Sodium 582 mg, Sugar 3 g, Fat 38 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
SLOW-COOKED BEER-BRAISED BEEF
This main dish meal can be cooked in the oven if you don't have a slow cooker. Just follow the alternate directions below if you choose to not use the slow cooker. You can serve this with rye bread to sop up the juices.
Provided by CookingONTheSide
Categories Roast Beef
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 560.5, Fat 24.2, SaturatedFat 9.6, Cholesterol 224.5, Sodium 364.6, Carbohydrate 7.6, Fiber 0.9, Sugar 1.2, Protein 73
BEER BRAISED BEEF FROM A CROCK POT
Don't worry about using beer when cooking. The alcohol burns off and you are left with flavor. It also tenderizes the meat.
Provided by Audrey M
Categories Meat
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1593.5, Fat 161.7, SaturatedFat 67.1, Cholesterol 225.5, Sodium 656.1, Carbohydrate 9.1, Fiber 1, Sugar 3.8, Protein 20.7
BRAISED BEEF IN BAROLO (CROCK POT)
Beef so tender that you don't need teeth!!! Since Barolo is very expensive, you may want to substitute with a Chianti, Barbera or a good, stout California Pinot Noir. Time doesn't include marinating.
Provided by CountryLady
Categories Roast Beef
Time 7h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Tie the beef with kitchen string & place in a large dish; add the next 10 ingredients and let marinade for 6 to 7 hours.
- Drain the meat, reserving the marinade and pat dry with paper towels.
- Heat the butter, oil & bacon fat in a pan; add the meat and cook over high heat, turning frequently, until browned all over, then transfer to a slow cooker.
- Tip the pan and remove as much fat as possible, then deglaze pan with remaining wine & pour over beef; add marinade & beef broth to slow cooker.
- Cook on low for 7 to 8 hours; the meat is cooked when it feels very tender at the pricking of a knife or fork.
- Remove beef from slow cooker & remove kitchen string; tent for about 10 minutes before carving.
- Make Sauce: Remove bay leaf, stir in cocoa powder & pour liquid into a blender or food processor; being careful with this hot liquid, process until smooth.
- If desired, thicken on stove top using flour, corn starch or arrowroot.
Nutrition Facts : Calories 1064.7, Fat 50.6, SaturatedFat 18.7, Cholesterol 337.3, Sodium 508.2, Carbohydrate 9.4, Fiber 1.4, Sugar 3.4, Protein 122.4
CROCK POT BEEF N BEER BRISKET
Make and share this Crock Pot Beef N Beer Brisket recipe from Food.com.
Provided by Parsley
Categories Roast Beef
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place brisket into slow-cooker.
- In a bowl, mix together all remaining ingredients; pour over beef in the slow-cooker.
- Cover and cook on low for about 8 hours or until desired doneness is reached.
- Let rest before slicing; serve with juices.
Nutrition Facts : Calories 730.3, Fat 52.8, SaturatedFat 21.2, Cholesterol 144.9, Sodium 287.2, Carbohydrate 25.1, Fiber 0.6, Sugar 21.4, Protein 34.4
CROCK POT BEER BEEF
Make and share this Crock Pot Beer Beef recipe from Food.com.
Provided by Kimommy
Categories One Dish Meal
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In crockpot, pour in beer, then mix in gravy and onion mixes. Place flour in Ziplock bag, and add cubed meat. Shake to coat and add meat to crockpot. Salt and pepper to taste. Stir gently to coat meat in beer sauce. Cook on low 8 hours. Serve over rice, egg noodles, or mashed potatoes.
Nutrition Facts : Calories 476.1, Fat 18.5, SaturatedFat 7.2, Cholesterol 110.6, Sodium 1634.6, Carbohydrate 31.4, Fiber 1.4, Sugar 0.5, Protein 35.6
DARK BEER BRAISED BEEF SHORT RIBS (CROCK POT)
Adapted from a recipe by Fabio Viviani. Reducing the quart of beef stock to 1 1/2 cups is not included in prep time and a must for a good depth of flavor. A good stout beer is also a must for this recipe, I use Guinness extra stout. Boneless or bone on ribs can be used for this recipe. I have stated 8 hours for cooking time but that will depend on your crock pot, with mine the bone on ribs were almost done at the 6 hour mark so I turned the warm cycle on and let simmer for 2 more hours, they were perfect.
Provided by Papa D 1946-2012
Categories Meat
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside.
- Season the short ribs with salt and pepper, and then dredge in flour until well coated.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the dredged ribs until browned on each side, about 5 minutes per side.
- When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
- To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan.
- Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper.
- Place the lid on the slow cooker and set to low.
- Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry.
- Serve over egg noodles or rice and top with sauce.
Nutrition Facts : Calories 1618, Fat 133.8, SaturatedFat 56.7, Cholesterol 266.2, Sodium 1528.7, Carbohydrate 37.7, Fiber 2.2, Sugar 2.5, Protein 56.4
BEER-BRAISED RABBIT (OR CHICKEN) FOR THE CROCK POT
Make and share this Beer-Braised Rabbit (Or Chicken) for the Crock Pot recipe from Food.com.
Provided by papergoddess
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a crock-pot, place potatoes, carrots and onion.
- Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.
- Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.
- Cover and cook on high heat setting for 3 1/2- 4 hours.
- Remove meat and drain vegetables.
- Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.
- Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
- Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.
- Stir into reserved liquid; cook, stirring constantly until thickened.
- Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
- Note: This can be baked in an oven-proof casserole rather than a crock-pot.
- Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.
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