Beer & Garlic Beef Pot Roast

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junio 28, 2015

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.
[timer length=360]360 Minutes[/timer]

  • Prep: 10 mins
  • Cook: 6 hrs
  • 10 mins

    6 hrs

    6 hrs 10 mins

  • Productos: 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.