Thursday, August 18, 2011

In the Kitchen With Jason: Beef and Beer

For those of you who know Jess and I, you know that we don't consume alcohol but once every 4 or 5 years. So when purchasing the beer for this recipe, I couldn't understand why I was being carded (I had forgotten that beer was alcohol and was just thinking of it as another flavorful liquid like a vinaigrette or something like that). Regardless of my silly antics at the grocery store, this recipe is very yummy. You will want to make some potatoes and a veggie to go with it.


  • 3 lbs chuck roast
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp extra virgin olive oil
  • 5 small onions, sliced
  • 12 oz dark beer (I needed to ask assistance to figure out what beer was a dark beer, so don't feel bad if you need to, too)
  • 2 Tbsp red wine vinegar
  • 2 cups beef stock
  • 1 Tbsp Worcestershire sauce
  • 4 bay leaves
  • 8 oz mushrooms, quartered

  • Season the roast with salt and pepper.
  • Heat a skillet over high heat.
  • Add EVOO to the skillet and warm for 5 seconds.
  • Brown roast in skillet, 3 to 4 minutes per side.
  • Remove roast from skillet and put into your slow cooker.
  • To the skillet, add the onions.
  • Immediately add the beer and red wine vinegar over the onions.
  • Cook for 2 or 3 minutes making sure to scrape all beefy goodness off of the skillet that may have cooked onto it.
  • Pour contents of skillet over roast.
  • Add beef stock, Worcestershire sauce, and bay leaves.
  • Cook on low for 5 hours (high for 3 hours 15 minutes).
  • Add the mushrooms and cook on low for another 1 hour (high for 45 minutes).
  • Discard the bay leaves (if you can find them).
  • Serve roast with veggies and a generous ladle of broth from the cooker.
Jess thought that the generous ladle of broth was too much broth but I disagree. This recipe originally appeared in Cook This, Not That.

-Chef Jason

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