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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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 keep warm. Strain cooking juices, reserving vegetables and 1 cup juices; skim fat from reserved juices.
3. 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.
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