Beer-Braised Roast with Root Vegetables

Name: Beer-Braised Roast with Root Vegetables
Prep time: 35 min
Cook time: 8 h
Total time: 8 h 35 min
Yield: 6 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
Ingredients: 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

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

Ingredients

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

Directions

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.

Nutrition Facts

5 ounces cooked beef with 1 cup vegetables and 3/4 cup gravy: 539 calories, 26g fat (9g saturated fat), 147mg cholesterol, 615mg sodium, 27g carbohydrate (13g sugars, 4g fiber), 47g protein.