Stout & Honey Beef Roast
TOTAL TIME: Prep: 15 min. Cook: 8 hours
YIELD: 12 servings.
Here's a heartwarming meal that's ideal for chilly days and hectic nights. Honey, beer and seasonings make the sauce different and oh, so good. —Taste of Home Test Kitchen
Ingredients
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12 small red potatoes (about 1-1/2 pounds), scrubbed
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6 to 7 medium carrots (about 1 pound), peeled and cut into 1/2-inch pieces
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2 medium onions, quartered
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1 boneless beef chuck roast (4 pounds), trimmed
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1 can (14-1/2 ounces) beef broth
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1 cup stout beer or additional beef broth
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1/2 cup honey
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3 garlic cloves, minced
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1 teaspoon dried marjoram
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1 teaspoon dried thyme
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon ground cinnamon
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2 tablespoons cornstarch
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1/4 cup cold water
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Minced fresh thyme, optional
Directions
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1.
Place potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; transfer to slow cooker. In a small bowl, combine next 9 ingredients; pour over top. Cook, covered, on low 8-10 hours, until meat and vegetables are tender.
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2.
Slice beef and keep warm. Strain cooking juices, reserving vegetables and 1 cup liquid. Skim fat from reserved liquid; transfer liquid to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef and vegetables. If desired, top with fresh thyme.
Nutrition Facts
1 serving: 361 calories, 15g fat (6g saturated fat), 98mg cholesterol, 340mg sodium, 25g carbohydrate (14g sugars, 2g fiber), 31g protein.
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