Ingredients
- 6 slices thick-cut bacon, diced
- 1 (4-pound) lean boneless beef chuck
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour
- 1 large onion, coarsely chopped
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 1/2 cups beer, about 12 ounces
- 1 1/2 cups beef broth, preferably low-sodium or unsalted
- 1 bay leaf
- 1/2 teaspoon dried rubbed sage
- 1/4 teaspoon dried thyme
- 3 medium carrots, cut into 1/2- to 1-inch pieces
- 1 small rutabaga cut in 1/2- to 1-inch chunks
- 1 1/2 pounds potatoes, cut in 1/2-inch chunks
- 1/2 cup cold water, optional
Method
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Gather the ingredients.
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In a large skillet or sauté pan, cook the bacon until almost crisp.
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Sprinkle the roast with salt and pepper, then dip all sides in (3 tablespoons) of flour to coat lightly.
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Remove the bacon from the skillet and set aside. Add the beef roast and brown, turning to brown all sides. Remove the pot roast and set aside.
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Add onions to the skillet and cook until browned. Add the garlic cook for 1 minute longer. Add the red wine vinegar, beer, beef broth, bay leaf, sage, and thyme; bring to a simmer. Remove from the heat.
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Place the roast in the slow cooker; arrange the potatoes, carrots, and mushrooms around the roast. Top with the bacon and pour the onion and broth mixture over all.
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Cover and cook on low for 7 to 9 hours, until the roast is tender and the vegetables can be easily pierced with a fork.
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To make a gravy with the liquids, remove the roast and vegetables to a serving dish and keep warm.
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Pour 3 cups of the liquids in a saucepan. Bring to a boil. Simmer for about 3 to 5 minutes to reduce slightly and concentrate the flavors.
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Whisk 3 tablespoons of flour into 1/2 cup of cold water. Whisk the flour mixture into the simmering broth. Cook, whisking, for about 1 minute. Taste and season with salt and pepper,
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Serve and enjoy.
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