“My grandmother used to make this, and I adapted it for my slow cooker.” You’ll love its convenience and great taste. —Lois Stanley, Myrtle Beach, South Carolina
- 1 boneless beef chuck roast (4 pounds), trimmed
- 1 teaspoon pepper
- 1 large onion, thinly sliced
- 1 bottle (12 ounces) beer or nonalcoholic beer
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- Cut roast in half; sprinkle with pepper. Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the beer, ketchup and brown sugar; pour over top. Cover and cook on low for 8-10 hours or until meat is tender.
- Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
- Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 10 servings.
Originally published as German-Style Beef Roast in Simple & Delicious October/November 2010, p16
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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