The Mr. wooed me with this roast. It’s difficult to resist a man who makes a fork-tender, fall-apart-in-your-mouth roast. And the best part was, he didn’t just make it for me. My senior year in college, he treated me and my 7 roommates to a savory, satisfying meal of carrots, onions, potatoes, and roast.
I’m worried you may not realize what a treat this really was. You see, most of my college days were spent munching on bowls of cereal, microwaved noodles, or boxes of girl scout cookies while attempting to study, scan Facebook, and watch the Bachelorette all at the same time. So to actually sit down at a table…with REAL plates..and some of my dearest friends, and enjoy a hot, home cooked meal together?? I was smitten.
Before The Mr. came along I never really thought much about roast. I certainly never thought about making it myself. After The Mr. I realized what I had been missing. You just don’t get any more “comfort food” than savory, satisfying meat and potatoes. This recipe is from The Mr.’s mom. It’s so simple and requires only a few ingredients. I’ve adapted it to cook in the crock pot while we’re away at work, because believer me, there is absolutely nothing like coming home to the smell of beer soaked roast. Trust me on this.
And if you’re in college, know this: I remember. I know you’re super busy. I know finals are right around the corner, and I know that 8 page paper is due in like, less than 8 hours. But I encourage you to just take 30 minutes and cut up some potatoes and carrots, layer them in a crock pot with a big fat roast, pour some beer on top, and turn up the heat. Finish that paper then sit down and enjoy a hot, home cooked meal. Your sleep deprived, protein lacking roommates will love you forever. Seriously.
Tender Beer Soaked Crock Pot Roast
Yield: 4-6 servings, depending on the size of the roast
Recipe by bakeeatrepeat.blogspot.com
1 3-6 lb. roast
2 Tablespoons oil
1 12 oz. can beer***
1 package dry onion soup mix***
Water, if needed
2 cloves garlic, minced
8-10 small potatoes
1 large onion, quartered
1 bunch carrots, peeled and cut in 3 in chunks (or use baby carrots instead)
For the gravy:
3 Tablespoons juices from bottom of the crockpot
1- 1 1/2 cups beef broth
2 Tablespoons cornstarch
1/4 cup water
***If you or any of your guests are gluten free you can use gluten free beer or substitute Vernor’s gluten free ginger ale for the beer. Some onion soup mixes are NOT gluten free. Be sure to check packaging before purchasing. You can also make your own onion soup mix. I prefer this recipe. 4 Tablespoons equals one packet.
1. In a large skillet, heat oil over medium high heat. Place roast in hot oil and brown on all sides (about 2-3 minutes per side).
2. Place 1/2 of onion soup mix in the bottom of a large crock pot. Place roast on top. Sprinkle remaining onion soup mix on roast.
3. Layer vegetables around and on top of roast. Sprinkle with salt and pepper. Pour beer over everything. If needed, add water until roast and veggies are completely submerged in liquid.
4. Cover and cook on high for 2 hours, then low for another 4 hours. (You can also cook on low for 8 hours total.)
5. When ready to eat, remove roast and vegetables from crockpot onto platter. Shred roast if desired. Serve with juices or gravy, if desired.
Gravy (if desired)
1. Heat excess juices in sauce pan along with 1 cup beef broth. In a small measuring cup mix 2 tablespoons cornstarch with 1/4 cup water until smooth. Whisk mixture into warmed juices and bring to a boil. Continue to stir until thickened. Add additional 1/2 cup beef broth to thin, if desired.