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.