Crock Pot Beer Braised Pot Roast Food

BEER BRAISED BEEF FROM A CROCK POT

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.

BEER-BRAISED POT ROAST

Steps:

• Coat a nonstick skillet with cooking spray and heat over medium-high heat.
• Add the beef, and cook, stirring occasionally, until brown, 5 to 10 minutes.
• Remove to the crock pot and add the onions, garlic, mushrooms, beer and bay leaf.
• Cover and cook on LOW until the beef is very tender and a meat thermometer register 160°F (71°C), 8 to 10 hours.
• Remove beef to a platter, reserving the beer-onion mixture; keep the beef warm.
• Discard the bay leaf and pour the beer-onion mixture into a saucepan.
• In a small measuring cup, combine the water, turmeric, cinnamon, browning sauce, and flour. Pour into the beer-onion mixture and cook, stirring, over medium heat until thickened.
• Meanwhile, cook the noodles according to package directions. Drain well.
• Slice the beef and serve with the beer-onion mixture and noodles.

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.

RICH BRAISED CHUCK POT ROAST IN THE CROCK POT

Steps:

• Massage your roast with the seasonings.
• Heat a cast iron skillet, add the bacon grease and get that smoky hot.
• Sear the roast on all sides.
• Add the wine, diced tomatoes with the liquid from the can, and beef stock to the crock pot along with the roast.
• Cover and cook on low for 8 hours.
• Remove roast and place in a covered dish on the side.
• Add all the vegetables to the crock pot, cover and cook on high 1.5 hours, or until done to your likeness.
• Slice the roast and serve with all the vegetables and sauce.

SLOW-COOKED BEER-BRAISED BEEF

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.