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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (470g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon pepper |
||
| Calories 904 | ||
| Calories from Fat 564 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 62.7g | 96% | |
| Saturated Fat 23.4g | 117% | |
| Monounsaturated Fat 25.6g | ||
| Polyunsaturated Fat 6.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 195mg | 65% | |
| Sodium 817mg | 34% | |
| Potassium 1085mg | 31% | |
| Total Carbohydrate 24.4g | 8% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 12.9g | ||
| Protein 54.5g | 108% | |
Menus using this recipe:
Drunken Garlic Crock Pot Roast
By: Sue L
Dec 19, 2002
Don't be afraid of all the garlic in this! It gets really mild from the long cooking process and gives the meat a wonderful flavor. This is a favorite for me, and I hope it will be for you, too. Different brands of beer will give you different amounts of sweetness ranging from bitter to malty (common beer characters). Try going with less sugar until you know how your beer will taste (as most of them add some amount of sweetness regardless).
SERVES 4 -5
Ingredients
- 2 1/2 lbs boneless beef chuck roast, trimmed of fat
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium onions, thinly sliced
- 24 garlic cloves, minced (about 4 tbsp.)
- 2 beef bouillon cubes
- 1/2 cup hot water
- 8 ounces lager beer
- 3 tablespoons brown sugar (cut back for a less sweet taste)
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- cornstarch (dissolved in water, for gravy)
Directions
1
In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.2
Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, them cook until the onions are tender, a few minutes more.3
Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.4
Pour mixture into the bottom of the crock pot.5
Place roast on top of liquid, cutting into pieces if it doesn't lay flat.6
Set the crock pot on low and cook for 7-8 hours.7
Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.8
Serve gravy over meat or with potatoes or noodles.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef > Roast
- Cuisine > North American
- Preparation > Time to Make
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Crock-Pot
- Occasion > Dinner Party
- Occasion > Holiday/Event
Featured Reviews for This Recipe
From: Lin-gweenie
On Nov 16, 2009
Delicious! I followed the recipe and used Guiness for the lager. I chopped 2 heads of garlic, but next time I will just throw in the cloves whole. I was scared to add the brown sugar due to the maltiness of the the Guiness, but at the last second I added 2Tb of brown sugar and it turned out perfect. The gravy was amazing and the roast was sooo moist. I didn't find any problem with the Dijon like other reviewers, my family thought it tasted wonderful. This is a keeper, according to my bf! 
From: phizzywater
On Nov 16, 2009
This has quickly become a favorite. I've made it with home-made chicken stock, which adds a nice flavor. I wouldn't worry about adding too much beer or stock if you want to cover the meat. You can boil or simmer the gravy down afterwards.
From: ratherbeswimmin'
On Jul 17, 2003
Outstanding as usual, Sue L. I will confess, I was a little freaked out with all that garlic but I put it in and it turned out just fine. There flavor of the gravy was magnifico and I used it to go over mashed potatoes. The beef was fork tender and so delicious. This one ranks as one of the best. Thanks Sue L.
From: Poutine
On May 17, 2005
I cooked the roast in the oven. I didn't have cider vinegar so I used red wine vinegar. I read all the reviews before making it and I was a little scared to add the dijon mustard but I did and the gravy tasted delicious with lots of sliced onion in it.Next time I will double the amount of onions
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