Drunken Garlic Crock Pot Roast

Total Time: 7 hours, 15 minutes

Prep Time: 15 minutes

Cook Time: 7 hours

Servings: 4.5

Author: PalatablePastime

Source: www.food.com

Drunken Garlic Crock Pot Roast


· 2 1/2 lbs boneless beef chuck roast, trimmed of fat· 2 tablespoons vegetable oil· 1/2 teaspoon salt· 1/4 teaspoon pepper· 2 medium onions, thinly sliced· 24 garlic cloves, minced (about 4 tbsp.)· 2 beef bouillon cubes· 1/2 cup hot water· 8 ounces lager beer· 3 tablespoons brown sugar (cut back for a less sweet taste)· 1 tablespoon Dijon mustard· 1 tablespoon cider vinegar· cornstarch (dissolved in water, for gravy)


Step 1In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.Step 2Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, them cook until the onions are tender, a few minutes more.Step 3Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.Step 4Pour mixture into the bottom of the crock pot.Step 5Place roast on top of liquid, cutting into pieces if it doesn't lay flat.Step 6Set the crock pot on low and cook for 7-8 hours.Step 7Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.Step 8Serve gravy over meat or with potatoes or noodles.