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Stout & Honey Beef Roast

 Stout & Honey Beef Roast
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
4 ServingsPrep: 15 min. Cook: 8 hours


  • 8 small red potatoes
  • 4 medium carrots, cut into 1-inch pieces
  • 2 medium onions, quartered
  • 1 boneless beef chuck roast (4 pounds), trimmed
  • 1 can (14-1/2 ounces) beef broth
  • 1 cup stout beer or additional beef broth
  • 1/2 cup honey
  • 3 garlic cloves, minced
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 1/4 cup cold water


  • Place the potatoes, carrots and onions in a 5-qt. slow cooker. Cut
  • roast in half; transfer to slow cooker. In a small bowl, combine the
  • broth, beer, honey, garlic, marjoram, thyme, salt, pepper and
  • cinnamon; pour over top. Cover and cook on low for 8-10 hours or
  • until meat and vegetables are tender.
  • Remove roast and cut a portion of the meat into cubes, measuring 2
  • cups; cover and save for another use. Slice the remaining beef and

2 of 2

Stout & Honey Beef Roast (continued)

Directions (continued)

  • keep warm. Strain cooking juices, reserving vegetables and 1 cup
  • juices; skim fat from reserved juices.
  • Transfer to a small saucepan. Bring to a boil. Combine cornstarch and
  • water until smooth; gradually stir into the pan. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Serve with beef and
  • vegetables. Yield: 4 servings plus leftovers.
Nutritional Facts: 1 serving equals 894 calories, 33 g fat (13 g saturated fat), 221 mg cholesterol, 952 mg sodium, 73 g carbohydrate, 6 g fiber, 72 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.