Taste of Home
Beer-Braised Roast with Root Vegetables
TOTAL TIME: Prep: 35 min. Cook: 8 hours
YIELD: 6 servings.
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
-
1.
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.
-
2.
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 until thickened, 1-2 minutes. 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.
© 2024 RDA Enthusiast Brands, LLC