This beef really wants to kick back just like you, and thankfully it’s so easy, you don’t have to break your weekend flow to make it! Boozy Roast Beef slow-cooks the hearty, savory, extra-tender roast in not just beef stock, but beer as well, imparting the malty flavor into the meat and getting dinner in a festive mood! When served atop fluffy mashed potatoes to soak up all the extra flavor, Boozy Roast Beef becomes a dinner you look forward to all day, all week, and all the time!
Ingredients
- 1 tablespoon canola or olive oil
- 3 pounds chuck roast
- salt, to taste
- pepper, to taste
- 2 tablespoons red wine vinegar
- 5 yellow onions, sliced
- 1 (about 12-ounce) can dark beer, plus more, to taste
- 2 cups low-sodium beef stock
- 1 tablespoon Worcestershire sauce
- 4 bay leaves
- 8 ounces button mushrooms, optional, halved
- mashed potatoes, optional, cooked and hot, for serving
Directions
Step 1 –Heat the oil in a large skillet over high heat.
Step 2 –Season the beef chuck with the salt and the pepper.
Step 3 –Add the beef to the pan and sear until all sides are nicely browned, about 10 minutes total.
Step 4 –Transfer the beef to a plate.
Step 5 –Add the red wine vinegar, the onions, and 1 can of the beer to the pan and cook, scraping up any bits that may cling to the bottom of the pan.
Step 6 –Place the beef in the base of a slow cooker and pour the onion-beer mixture over it.
Step 7 –Add the beef stock, the Worcestershire sauce, and the bay leaves to the slow cooker; if the liquid does not cover all or most of the beef, add more of the extra beer.
Step 8 –Cover and cook the beef on low, until tender, for about 6 hours (or about 4 hours on high). Add the mushrooms during the last hour of cooking.
Step 9 –Remove and discard the bay leaves.
Step 10 –Serve with the mashed potatoes.
