Beer-Braised Roast with Root Vegetables Recipe
My nephew is an avid hunter and makes an effort to share his bounty with family members. I like the combination of seasoned vegetables and lean meat in this recipe, and my wife likes how the seasonings complement the meat. I serve the roast with a garden salad and crusty multigrain bread.—Malcolm Cieszko, Washington, North Carolina
- 2 tablespoons olive oil
- 1 boneless beef chuck or venison roast (3 to 3-1/2 pounds), trimmed
- 2 large onions, sliced
- 3 celery ribs, cut into 1-inch pieces
- 3 medium carrots, cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1/2 pound fresh whole mushrooms, quartered
- 1 bottle (12 ounces) dark beer or 1-1/2 cups beef broth
- 4 tablespoons minced fresh parsley, divided
- 3 tablespoons Worcestershire sauce
- 3 tablespoons seedless blackberry spreadable fruit
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons cornstarch
- 1/2 cup cold water
- In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender.
- Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables; sprinkle with remaining parsley. Yield: 6 servings.
Originally published as Beer-Braised Roast with Root Vegetables in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p19
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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