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Beer-Braised Roast with Root Vegetables

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
  • Total Time
    Prep: 35 min. Cook: 8 hours
  • Makes
    6 servings

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.

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