Slow Cooker Beer-Braised Pot Roast with Vegetables

I was talking to my co-worker Colleen and she was raving about her dinner she had prepared the evening before- a beer-braised pot roast. Beer in pot roast? I've made several different pot roast recipes, but never tried one with beer in it. I quickly adjusted my weekly meal plan to include this dish.

She explained to me how she made it and replicated it at home. The pot roast turned out flavorful and fork tender. You could definitely taste a bit of the stout beer which I really liked, and it is a nice change from the usual cream of mushroom and onion soup mix version. It doesn't replace my favorite pot roast recipe but it's definitely worth sharing with others.

Ingredients:

• 3 to 3-1/4# chuckeye roast
• Good Seasons Italian Salad Dressing Mix
• 2 large yellow onions, roughly chopped
• 5 stalks celery, roughly chopped
• 5 carrots, roughly chopped
• Good Seasons Garlic & Herb Salad Dressing Mix
• 1 bottle of beer (I used a dark stout purchased from Trader Joe's)
• Shredded cheese, optional (We like sharp Cheddar Cheese)

Directions:

1. Trim roast of excess fat and silver skin. (Since you're braising this, you won't need or miss the fat.)
2. Rub the Italian salad dressing mix into both sides of the roast well.
3. Using a crockpot liner, line your crockpot. Place your seasoned roast on the bottom.
4. Add the chopped vegetables, and sprinkle the Garlic & Herb seasoning packet.
5. Pour the bottle of beer on top, and cook on LOW for 8-9 hours.

We like to pair pot roasts with our Garlic Cheese Biscuits or pour it over cooked rice and sprinkle some sharp Cheddar Cheese. 

Source: Co-worker Colleen