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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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I wanted a pot roast and stew like vegetables all in one, so came up with this. Updated Jan. 11, 2010. This produces a lot of gravy so to reduce amount a bouillon cube can be substituted for the 8 oz beef broth. Ingredients:
3 -4 lbs boneless beef chuck roast |
2 -3 russet potatoes, peeled and cut into 1-inch cubes |
1 large onion, cubed |
2 stalks celery, sliced |
4 -6 carrots, cleaned and sliced |
8 ounces sliced mushrooms |
10 1/2 ounces condensed golden mushroom soup |
8 ounces beef broth |
12 ounces beer (brown ale) |
salt and pepper |
olive oil |
Directions:
1. In a 5 quart or larger crock pot pour in beef stock, beer and golden mushroom soup, stir to combine everything.
2. Trim excess fat from roast if any and season both sides with salt and pepper. In a large skillet heat olive oil at medium high and brown roast on all sides. Remove to a plate.
3. In the same skillet saute all vegetables for a couple of minutes to help release more flavor, add to crock pot and stir again.
4. Place roast on top of vegetables cover and cook on low for 6 - 8 hours.
5. When done transfer roast and vegetables to serving platter and pour liquid into sauce pan and thicken with 2 tbs cornstarch mixed well with 2 tbs water, bring to a boil and stir until desired thickness of gravy.
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