Beer Braised Pot Roast Recipe

Ingredients for Beer Braised Pot Roast

• Beef Roast
• 1 large onion, chopped
• Garlic Cloves
• 8 oz cremini mushrooms, sliced
• 12 oz dark beer (stout or porter recommended)
• Cold Water
• Ground Turmeric
• Ground Cinnamon
• 2 tbsp browning sauce
• 2 tbsp all-purpose flour
• Wide Egg Noodles

How to Make Beer Braised Pot Roast

1. Coat a nonstick skillet with cooking spray and heat over medium-high heat.
2. Add the beef and cook, stirring occasionally, until browned on all sides (5-10 minutes).
3. Transfer the browned beef to your slow cooker. Add the onions, garlic, mushrooms, beer, and bay leaf to the slow cooker.
4. Cover and cook on low for 8-10 hours, or until the beef is incredibly tender and a meat thermometer inserted into the thickest part registers 160°F (71°C).
5. Remove the beef from the slow cooker and set aside on a platter to keep warm. Reserve the beer-onion mixture in the slow cooker.
6. Discard the bay leaf.
7. Pour the beer-onion mixture from the slow cooker into a medium saucepan.
8. In a small bowl, whisk together the water, turmeric, cinnamon, browning sauce, and flour until smooth.
9. Gradually pour the water mixture into the saucepan with the beer-onion mixture, whisking constantly. Cook over medium heat, stirring frequently, until the gravy has thickened to your desired consistency (about 5-7 minutes).
10. While the gravy simmers, cook the noodles according to package directions. Drain well.
11. Slice the beef thinly against the grain. Serve the pot roast over noodles, generously drizzled with the flavorful beer gravy.