Beer & Garlic Beef Pot Roast

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Both beer and garlic mellow as they slow-simmer – so no need to be alarmed by the quantities used here – they accent the beef beautifully. BIG BONUS: Use the any leftover beef to make a hearty quick barley soup for next day lunch or dinner.
360 Minutes

6 – 8 Servings

3 lb (1.36 kg) Beef Pot Roast (e.g Cross Rib, Blade or Brisket)
10 cloves garlic, peeled and cut in 1/2 lengthwise
Coarsely ground sea salt or kosher salt and freshly ground pepper
¼ cup (50 mL) grainy Dijon mustard
2 tbsp (30 mL) vegetable oil
1 bottle or can beer (12 oz/341 mL)
1 tbsp (15 mL) EACH cornstarch and cold water

Pat pot roast dry. Using tip of sharp paring knife, make small slits all over the pot roast, using your fingers to insert the garlic cloves deep into the meat as you make the slits. Rub roast all over with salt, pepper and grainy mustard, working seasonings into any crevices.
Transfer to slow cooker; add beer. Cover and cook on LOW for 6 to 8 hours until roast is fork-tender.
Remove roast to cutting board; cover with foil to keep warm. Transfer sauce to saucepan and cook over high heat to reduce by half, about 10 minutes. Gradually stir in a mixture that is cornstarch mixed with cold water; heat to boil to thicken. Season to taste. Thinly slice meat and serve with sauce.
TO COOK WITHOUT SLOW COOKER: Cook browned roast with beer mixture in Dutch oven, covered with tight fitting lid in a 325°F(160°C) oven for about 3 hours until meat is fork-tender.

Quick Beef and Barley Soup: Cube leftover pot roast to get approx 3 cups (750 mL) meat; set aside. Heat 1 tbsp (15 mL) vegetable oil in large pot. Add 1 onion, chopped, 2 cloves garlic, minced, 1 EACH large stalk celery, sliced and carrot, sliced and 1/2 tsp (2 mL) EACH dried thyme, salt and freshly ground pepper. Cook over medium-high heat to soften, about 2 minutes. Add 1 tbsp (15 mL) tomato paste, stirring to coat vegetables. Add 3/4 cup (175 mL) pearl barley, 4 cups (1 L) low-sodium beef broth, 3 cups (750 mL) water and 1 can (540 mL) diced stewed tomatoes. Bring to boil; reduce heat and simmer, stirring occasionally, until barley is tender, about 15 minutes. Add cubed cooked beef and any leftover sauce; heat through, about 2 minutes. Makes about 9 cups.

Marvellous Mushroom Pot Roast

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Pot roasts make the most comforting one-pot meals. And bonus – they’re so simple to make: Just brown meat and flavourings, add a liquid for cooking, cover and slow-simmer – that’s all there is to it!
180 Minutes

4 lb (2 kg) Beef Pot Roast (e.g. Cross Rib, Blade or Brisket)
Coarsely ground sea salt or Kosher salt and pepper
2 tbsp (30 mL) vegetable oil
3 cloves garlic, minced
1 cooking onion, cut into wedges lengthwise
¼ cup (50 mL) red wine or beef broth
1 can, (284 mL) condensed mushroom soup, undiluted
1 cup (250 mL) dried mushrooms, soaked, straining and reserving soaking liquid
1 cup (250 mL) diced green beans and quartered button mushrooms
2 tbsp (30 mL) chopped parsley

Pat roast dry with towelling and season all over with salt and pepper. Use a heavy Dutch oven or cast iron pot to brown roast. Brown all over in hot oil using medium-high heat for 8 to 10 minutes, turning often with tongs. Remove roast to plate; set aside.
Add garlic and onion to pot; reduce heat to medium and cook until lightly browned, about 3 to 4 minutes, adding more oil or a splash of water to prevent scorching. Stir in wine, scraping up any browned bits from bottom of pot. Stir in mushroom soup, mushrooms, soaked dried mushrooms and liquid from soaked dried mushrooms. Add roast.
*Cover with tight fitting lid Simmer on stove-top over low heat or in 325°F (160°F) for 2 hours, maintaining a constant simmer. Turn roast over; scatter with green beans. Cook an additional 30 to 45 minutes until vegetables and meat are fork-tender. Remove roast and vegetables to platter; tent with foil.
Season sauce to taste. Finish by stirring in parsley. Serve veggies and sauce with sliced roast.

*Slow-Cooker Method: Transfer roast and any liquid in pan (from browning) into a slow cooker insert. Add mushrooms, soaked dried mushrooms and soaking liquid. Cover and slow-cook on LOW setting for 6 to 8 hours. Remove roast to cutting board; cover with foil and towel to keep warm. Add green beans to sauce; cover and cook on HIGH for 30 minutes or until tender. Stir in parsley; serve veggies and sauce with sliced roast.

Slow-Cooker Greek Beef Pot Roast with Garden Orzo Salad

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Make this easy slow-cooker recipe with your favourite Pot Roast: Cross Rib, Blade or Shoulder. If you want to make in the oven, brown and cook the roast in a heavy covered Dutch Oven pot or cast-iron roaster at an oven temperature of 325°F (160°C) for 3 hours or until fork-tender.
480 Minutes

8 Servings

3 ½ lb (1.59 kg) boneless Beef Pot Roast (e.g. Cross Rib, Blade or Shoulder), trimmed
1 tbsp (15 mL) vegetable oil
1 ¾ cup (425 mL) tomato pasta sauce
½ cup (125 mL) sliced pitted Greek Kalamata olives
1 tbsp (15 mL) dried oregano leaves
Garden Orzo Salad (recipe follows)

Brown roast on all sides in hot oil in large skillet. Place roast in 4 or 5-quart (4 or 5 L) slow cooker.
Combine pasta sauce, olives and oregano; pour over roast in slow cooker and turn meat to coat well. Cover and cook on LOW for 8 to 10 hours.
Let roast stand for 15 minutes or more; carve and serve with sauce and Garden Orzo Salad.
Garden Orzo Salad: Cook ½ cup (125 mL) orzo pasta until tender; drain. Toss with 2 tbsp (30 mL) vinaigrette dressing while still warm, in medium sized salad bowl. Add ½ cup sliced red onion, 1 ½ cups (375 mL) halved grape tomatoes, 1 medium cucumber cut into chunks (approx. 2 cups/500 mL), and ½ cup (125 mL) EACH crumbled feta and halved Kalamata olives. Add in 1 clove garlic, finely minced, ¼ cup (50 mL) torn fresh basil leaves and an additional 4 tbsp (60 mL) vinaigrette dressing; toss together to combine; season with salt and pepper to taste. Makes 6 cups (1.5 L).

Summertime Slow-cooker Pulled Beef

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The slow-cooker in summer is the perfect way to keep your kitchen cool. Use it to cook beef pot roast for amazing pulled beef that’s great for topping buns or baked potatoes. Make ahead for the ultimate convenience.
480 Minutes

12 Servings

½ cup (125 mL) Bull’s-Eye® Bold Original barbecue sauce
¼ cup (50 mL) red wine
¼ cup (50 mL) Worcestershire sauce
¼ cup (50 mL) steak sauce
1 onion, cut into wedges
3 cloves garlic, minced
3 lb (1.36 kg) Beef Blade Pot Roast
2 tbsp (30 mL) each cornstarch and cold water

Combine Bull’s-Eye, red wine, Worcestershire and steak sauce, onion and garlic in the slow cooker. Add beef.
Slow cook on LOW for 8 to 10 hours or until beef is fork tender.
Pour cooking juices into saucepan; bring to boil. Combine cornstarch and water; add to pan, stirring until thickened.
Remove twine from beef. Use 2 forks to pull beef into shreds. Add sauce; tuck into buns or serve over baked potatoes.

Hearty Fall Beef Pot Roast Dinner

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This hearty recipe is essentially dinner-in-a-pot, using an interesting mix of fall vegetables and Canadian Beef. Although it has a whole head of garlic, its flavour mellows during cooking.
180 Minutes

12 – 16 Servings

1 tbsp (15 mL) dried thyme
1 tbsp (15 mL) rosemary
1 tsp (5 mL) EACH salt and pepper
3 lb (1.5 kg) Boneless Beef Pot Roast (e.g. Cross Rib, Blade or Top Blade)
3 tbsp (45 mL) vegetable oil
1 red onion, cut into wedges
4 carrots, cut into 1-inch (2.5 cm) chunks
1 lb (500 g) mini red potatoes, scrubbed and cut in half
1 lb (500 g) Brussels sprouts, trimmed
1 head garlic, separated into cloves and peeled
2 tbsp (30 mL) all-purpose flour
2 ½ cup (625 mL) beef stock
2 tbsp (30 mL) Worcestershire sauce
1 tbsp (15 mL) brown sugar
2 bay leaves
2 tbsp (30 mL) minced fresh parsley

Combine thyme, rosemary and 1/2 tsp (2 mL) each salt and pepper. Pat beef dry; rub seasoning mixture all over roast to coat. In large deep Dutch oven, heat 2 tbsp (30 mL) of the oil over medium-high heat; brown beef all over, turning with tongs, for about 10 minutes. Remove and set aside. Reduce heat to medium. Add remaining oil to pan if necessary; cook onion, carrots, potatoes, Brussels sprouts, garlic cloves and remaining salt and pepper, stirring, for about 4 minutes or until just golden. Sprinkle with flour, cook, stirring, for 1 minute.
Add beef stock, Worcestershire sauce, brown sugar and bay leaves; bring to boil, stirring and scraping up brown bits from bottom of pan. Transfer meat, vegetables and any juices to a slow cooker insert. Cover and slow cook on LOW power for 8 hours or until meat and vegetables are fork-tender.
Meanwhile, remove transfer roast to cutting board; tent with foil and let stand for 15 minutes before carving thinly across the grain. Transfer to platter, along with vegetables. Discard bay leaves. Skim fat from sauce and stir in parsley. Serve with roast and vegetables.

Tip: You can use chunks of leeks instead of Brussels sprouts if desired.
A good source of Iron (15% RDI) and an excellent source of Zinc (42% RDI).

Barbecue Style Beef Pot Roast

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To enjoy as a speedy weeknight dinner recipe, use the Make Ahead Plan: Cook beef pot roast and refrigerate overnight in the sauce it was cooked in. Next day, skim any fat from sauce and thinly slice roast crosswise; place slices of meat in an ovenproof casserole. Heat sauce and pour over meat. Cover with foil or casserole lid; heat in 350°F (180°C) oven for about 25 minutes.
180 Minutes

16 Servings

4 lb (2 kg) Beef Pot Roast (e.g. Blade, Cross Rib or Top Blade)
1 envelope/pouch (38.5 g) onion soup mix
3 onions, sliced
1 cup (250 mL) barbecue sauce
1 bottle (341 mL) beer
1 ¼ tsp (1 mL) EACH salt and pepper

Brown roast on all sides in lightly oiled Dutch oven or stockpot over medium-high heat. Meanwhile, combine soup mix, onions, barbecue sauce, beer and 1/2 cup (125 mL) water. Pour over roast.
Simmer, covered, on stove-top or in 325°F (160°C) oven until fork-tender, about 3 hours. (Note: Oven is best for maintaining a simmer.)
Remove roast from pot and keep warm. Skim fat from sauce and season with salt and pepper to taste. Serve beef as slices or «pulled» (as pictured) with sauce.

Cook’s Notes: When slicing onions for stew and pot roast recipes, cut them lengthwise from stem to root to best preserve their shape during cooking.
Source of iron (14% DV) and excellent source of zinc (60% DV), 16% DV sodium.

Greek Beef Pot Roast and More…

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This slow-cooker beef recipe serves 4 to 6 with enough left over for delicious dinner options the next night.
480 Minutes

8 Servings

3 ½ lb (1.75 kg) boneless Beef Pot Roast (e.g. Cross Rib, Blade or Shoulder Pot Roast), trimmed
1 tbsp (15 mL) vegetable oil
1 ¾ cup (425 mL) tomato pasta sauce
½ cup (125 mL) sliced pitted Greek kalamata olives
1 tbsp (15 mL) dried oregano leaves
Crumbled feta cheese and chopped fresh parsley (optional)

Brown roast on all sides in hot oil in large frypan. Place roast in 4 or 5-quart (4 or 5 L) slow cooker.
Combine pasta sauce, olives and oregano; spoon over roast in slow cooker to coat the meat well. Cover and cook on LOW for 8 to 10 hours.
Carve roast into thin slices across the grain. Serve with mashed potatoes, rice or pasta, spooning juices from slow cooker over each serving. Sprinkle with feta and parsley if desired.
Dinner Part Two…And Three: Just make one of the two bright idea recipes below for a leftover dinner option that’s far from boring.
The Greek Salad Sandwich: Toss thin slices of cooked Greek Pot Roast with bottled Greek vinaigrette to moisten. Spread split focaccia bread with purchased tzatziki sauce and layer slices of beef with sliced tomatoes, shredded lettuce, crumbled feta, pitted Kalamata olives and shaved red onion.
Beefy Pasta Toss: Mix equal amounts of cooking sauce from the Greek Pot Roast with tomato pasta sauce. Add shreds of cooked Greek Pot Roast and heat through. Toss sauce with cooked pasta and sprinkle each serving with freshly grated Parmesan cheese. Serve with green salad.

An excellent source of Iron (31% RDI) and Zinc (130% RDI).

Slow Cooker Marvellous Mushroom Pot Roast

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Pot roasts make the most comforting one-pot meals. And bonus – they’re so simple to make: Just brown meat and flavourings, add a liquid for cooking, cover and slow-simmer – that’s all there is to it! “In terms of tenderness, I would give the roast 5 stars.” —Reader Comment
360 Minutes

12 Servings

4 lb (1.81 kg) Beef Pot Roast (e.g. Cross Rib, Blade or Brisket)
Coarsely ground sea salt or kosher salt and pepper
2 tbsp (30 mL) vegetable oil
3 cloves garlic, minced
1 cooking onion, cut into wedges lengthwise
¼ cup (50 mL) red wine or beef broth
1 can, (284 mL) condensed mushroom soup, undiluted
½ cup (125 mL) dried mushrooms (optional)
1 cup (250 mL) quartered button mushrooms
1 cup (250 mL) diced green beans (optional)

Pat roast dry; season with salt and pepper. Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes. Remove roast from pan.
Add garlic and onion to pan. Reduce heat to medium; cook until lightly browned, about 3 to 4 minutes (NOTE: add splash of water to prevent scorching if needed). Stir in wine, scraping up browned bits from bottom of pan. Stir in soup. Soak dried mushrooms (if using) in 1/2 cup (125 mL) hot water. Strain, reserving liquid; add soaked mushrooms and reserved liquid to pan.
*Transfer roast and liquid from pan to slow cooker insert. Add fresh mushrooms; cover and cook on LOW for 6 to 8 hours until roast is fork-tender.
Remove roast to cutting board; cover with foil and towel to keep warm. Add green beans (if using) to sauce; cover and cook on HIGH for 30 minutes or until veggies are tender. Season sauce to taste. Serve roast with the vegetables and sauce.

*Stove-top Method: After Step 2, add roast to pan; cover with tight fitting lid. Simmer on stove-top over low heat or in 325°F (160°F) for 2 hours, maintaining a constant simmer. Turn roast over; scatter with button mushrooms. Cook an additional 30 to 45 minutes until vegetables and meat are fork-tender. Remove roast and vegetables to platter; tent with foil. Season sauce to taste; finish by stirring in parsley.
3.5 mg iron (25% DV), 8 mg zinc (89% DV).

Three-Tomato Beef Pot Roast

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Consider the convenience of the slow cooking Beef Pot Roast recipe – it makes its own delicious sauce while cooking and can also be made a day ahead, re-warming nicely in its own gravy. Could there be an easier dinner for family or guests than this Three-Tomato Beef Pot Roast? “I would use this method again – loved the combo cook, simple to follow and delicious results!!” —Reader Comment
180 Minutes

4 – 6 Servings

3 lb (1.5 kg) Pot Roast
Salt and pepper, to taste
1 tsp (5 mL) dried Italian seasoning
1 tsp (5 mL) paprika
2 onions, thinly sliced
6 garlic cloves, minced
10 sun-dried tomatoes, scissor-cut into thick strips
1 can (19 oz/540 mL) stewed tomatoes
1 cup (250 mL) beef stock
½ cup (125 mL) dry red wine
½ cup (125 mL) ketchup

Season roast with salt and pepper. Combine Italian seasoning and paprika and rub over roast. Brown roast in lightly oiled Dutch oven or stockpot over medium-high heat; add remaining ingredients.
Reduce heat and simmer, covered on stove-top or in 325°F oven (160°C) until fork tender, about 3 hours. (Note: oven is best for maintaining a simmer.)
Remove roast to serving platter and crush sauce mixture with a potato masher to thicken. Season with salt and pepper to taste.

Slow-cooker Vietnamese Style Beef Pot Roast with Asian Slaw

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This slow-cooker pot roast is definitely not of the «ho-hum» variety. Serve roast with the Asian Slaw and some jasmine rice or Asian noodles. For a next day meal, make a Vietnamese-style sandwich by layering some leftover beef and Asian Slaw atop a sliced toasted baguette. TO MAKE WITHOUT A SLOW COOKER: Cook the pot roast with the sauce in the Dutch oven pot, covered with tight fitting lid in a 325°F (160°C) oven for about 3 hours or until meat is fork tender.
360 Minutes

6 – 8 Servings

¼ cup (50 mL) all-purpose flour
Coarsely ground sea salt or kosher salt and pepper
2 tbsp (30 mL) vegetable oil
4 lb (1.81 kg) Beef Pot Roast (e.g. Cross Rib, Blade or Brisket)
2 tbsp (30 mL) minced fresh ginger-root
2 tbsp (30 mL) rice vinegar
5 cloves garlic, minced
2 tsp (10 mL) red chili pepper flakes
⅓ cup (75 mL) soya sauce
⅓ cup (75 mL) Kecap Manis (or teriyaki sauce)
Asian Slaw (recipe follows)

Pat pot roast dry. Coat beef on all sides with flour. Season beef generously all over with salt and pepper. Heat oil in Dutch oven over medium-high heat. Add roast, brown well on all sides, about 10 minutes. Remove roast from pan. Transfer beef and any juices to slow cooker insert.
Add ginger-root, rice vinegar, garlic, chili flakes, soy sauce, Kecap Manis and 1 cup (250 mL) water to Dutch oven. Cook, stirring to remove any brown bits from bottom of pan. Pour over beef in slow-cooker. Cover and cook on LOW for 6 to 8 hours until roast is fork-tender. Remove roast to cutting board, tent with foil.
Transfer sauce to saucepan and cook over high heat to thicken by reducing by half, about 4 minutes. You should have about 1 1/2 cups (375 mL) of sauce. Carve roast across the grain and serve with sauce as a dip and along with the Asian Slaw (recipe follows).
ASIAN SLAW: In a large bowl, whisk together 1/4 cup vegetable oil, 2 tbsp rice vinegar, 1 tbsp EACH sesame oil, liquid honey and Sriracha sauce. Add half a napa cabbage, thinly sliced (about 6 cups), 1 pkg (10 oz/284 g) match-stick cut carrots (or 3 carrots, shredded), 4 green onions, thinly sliced and 6 radishes, halved and thinly sliced. Toss vegetables together with dressing. Season with 1/2 tsp EACH salt and freshly ground pepper; toss with 1/4 cup EACH coarsely chopped salted roasted peanuts and minced cilantro and 1 tbsp poppy seeds.

Vietnamese Style Beef Sandwiches: Warm leftover Vietnamese Pot Roast beef and sauce briefly in microwave. Layer onto split toasted baguette and top with leftover Asian Slaw.
TIP: Look for Kecap Manis (an Asian ketchup) in the ethnic section of your local grocery store, if you can’t find it, substitute teriyaki sauce.