Ingredients for Belgian Roast Crock Pot
- 3-4 lb boneless beef rump roast
- 2 tablespoons oil
- 2 tablespoons butter
- 1 teaspoon dried thyme
- generously with salt
- 1 large chopped onion
- 2 cloves minced garlic
- 2 tablespoons brown sugar
- 1 tablespoon chopped fresh parsley
- 1 tablespoon red wine vinegar
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1 cup beer
- 2 tablespoons cornstarch
- 2 tablespoons cold water
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How to Make Belgian Roast Crock Pot
- Season a 3-4 lb beef roast generously with salt and pepper.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Brown the roast on all sides, about 2-3 minutes per side.
- Transfer the browned roast to your crock pot.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add 1 large chopped onion and cook until medium brown, about 5-7 minutes.
- Add 2 cloves of minced garlic to the skillet and cook for 1 minute more. Transfer the onions and garlic to the crock pot.
- Add 1 cup of beer, 2 tablespoons brown sugar, 1 tablespoon chopped fresh parsley, 1 tablespoon red wine vinegar, 1 bay leaf, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper to the skillet.
- Scrape up any brown bits from the bottom of the pan using a wooden spoon or spatula.
- Pour the beer mixture over the roast in the crock pot.
- Cook on low for 8-10 hours, or until the roast is very tender.
- Remove the roast from the crock pot and set aside. Skim off excess fat from the cooking liquid.
- Pour the cooking liquid into a saucepan. Bring to a gentle boil.
- In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth.
- Slowly whisk the cornstarch slurry into the boiling cooking liquid. Stir until the gravy has thickened.
- Slice the roast and serve it over mashed potatoes or your favorite sides. Drizzle generously with the gravy.
- Enjoy this comforting dish with a side of Recipe #169674 (if applicable).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
54g
Fat
21g
Carbs
10g
