Slow Cooker Beer Pot Roast

Ingredients

• 4 large carrots (chopped into thick sticks)
• 3 lbs. baby or red potatoes
• 1 large yellow onion (sliced thick)
• 2 Tablespoons olive oil
• 3 - 5 lb chuck roast
• Kosher salt and pepper
• 1 package onion soup mix
• 3 cloves garlic (sliced)
• 12 oz beer (lager, or ale)
• 1 cup beef broth
• 3 Tablespoons juices and fat from the crock pot
• 1 - 1 1/2 cups beef broth
• 2 Tablespoons cornstarch
• 1/4 cup water

Instructions

1. 1

   Spread half of the onion soup mix in the bottom of a slow cooker. Top with the vegetables. Sprinkle the vegetables with salt and pepper.

2. 2

   Heat a cast iron skillet , or other heavy bottomed skillet, over medium high heat. Season the beef on both sides with salt and pepper, then add it to the skillet. Brown on all sides, about 2-3 minutes per side. Leave the heat on while you transfer the beef to the slow cooker, nestling it among the veggies.

3. 3

   Add a splash of the beer to the pan and use it to scrape any browned bits off the bottom. Add all the pan juices to the crock pot.

4. 4

   Sprinkle the remaining onion soup mix and garlic over the roast and veggies.

5. 5

   Pour the beer and beef broth over all. Cook on low for 8 hours or on high for 4 hours.

6. 6

   --- To make the gravy: ---

7. 7

   Heat excess juices over medium heat in sauce pan along with 1 cup beef broth.

8. 8

   In a small measuring cup mix 2 tablespoons cornstarch with 1/4 cup water until smooth.

9. 9

   Whisk mixture into warmed juices and bring to a boil. Continue to whisk until thickened.

10. 10

    Add additional 1/2 cup beef broth to thin, if desired. Season to taste with salt and pepper before serving.