Ingredients for Beer Braised Pot Roast
- 1 (2 1/2-3 lb) beef roast
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 (8 ounce) package fresh mushrooms, sliced
- 1 (12 ounce) can beer
- 1 cup cold water
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons browning sauce
- 1/4 cup flour
- 1 (12 ounce) package wide egg noodles
- 1 bay leaf
- cooking spray
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How to Make Beer Braised Pot Roast
- Coat a nonstick skillet with cooking spray and heat over medium-high heat.
- Add the beef and cook, stirring occasionally, until browned on all sides (5-10 minutes).
- Transfer the browned beef to your slow cooker. Add the onions, garlic, mushrooms, beer, and bay leaf to the slow cooker.
- 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).
- 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.
- Discard the bay leaf.
- Pour the beer-onion mixture from the slow cooker into a medium saucepan.
- In a small bowl, whisk together the water, turmeric, cinnamon, browning sauce, and flour until smooth.
- 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).
- While the gravy simmers, cook the noodles according to package directions. Drain well.
- Slice the beef thinly against the grain. Serve the pot roast over noodles, generously drizzled with the flavorful beer gravy.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
20g
Fat
48g
Carbs
18g
