Thursday, March 12, 2009

Crockpot Roast Recipe

My friend Beth was kind enough to send me one of her favorite crock-pot recipes and it sounds wonderful!! Beth and I were in a string quartet together in Jr. High and High School. Our quartet would have practice after school at each other's houses and then our parents were kind enough to feed us afterwards. So music and food allowed us to become friends...we don't play music together anymore, but here we are connecting over food! Thanks for sharing Beth!!
Submitted by: Beth Harms
Here's one of my fav Crockpot sounds like a lot of garlic but the flavor is excellent (and not overly garlic-y in the end).
2 1/2 lbs boneless beef chuck roast
2 T vegetable oil
1/2 t salt
1/4 pepper
2 medium onions (sliced/chopped/whatever)
24 garlic cloves, minced (about 4 tbsp.)
2 beef bouillon cubes
1/2 cup hot water
8 ounces beer
3T brown sugar
1 T Dijon mustard
1 T cider vinegar

1.In a large skillet, heat 1 T of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
2.Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, cook until the onions are tender.
3.Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.
4.Pour mixture into the bottom of the crock pot.
5.Place roast on top of liquid
6.Set the crock pot on low and cook for 7-8 hours.
7.Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.
8.Serve gravy over meat or with potatoes or noodles.

I like it with potatoes on the side, but Mike's a fan of gravy and noodles. So whatever floats your boat!!

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