The Best Beer-Basted Slow Cooker Pot Roast

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#101432

This crock pot beef roast gets both a flavor boost and tenderizer from cooking in the beer and tomato broth.

serves/makes:

ready in:
2-5 hrs

ingredients

1 tablespoon vegetable oil
3 pounds sirloin or chuck roast
3 cloves garlic, minced
6 medium potatoes, peeled and cut into 1-inch cubes
2 cups baby carrots, or peeled and sliced carrots
1/2 cup sliced celery
1 teaspoon salt
1/2 teaspoon black pepper
2 cups hot water
1 can (6 ounce size) tomato paste
1 can (12 ounce size) beer

directions

Heat the oil in a deep skillet or dutch oven over medium heat. Add the roast, cover the pan, and let the roast cook until browned, about 3 minutes.

Carefully turn the roast over, cover the pan again, and cook until browned, about another 3 minutes.

Lower the heat to medium-low. Add the garlic and let cook for 1 minute then remove the pan from the heat.

Transfer the roast and garlic to the crock pot. Place the potatoes, carrots, and celery around the roast. Season everything with salt and pepper.

Combine the hot water and tomato paste in a bowl and mix until smooth. Pour over the meat and vegetables. Pour the beer over all. If the vegetables are not covered in liquid, add additional water or beer as needed.

Cover the crock pot and cook on high heat for 4 hours or until the meat and vegetables are tender. Adjust the seasoning with additional salt and pepper if needed.

added by

Christine Gable, CDKitchen Staff
Read more: A History of Slow Cookin'

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.