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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (470g) Recipe makes 4 servings |
||
| 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 | 109% | |
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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: Blue Skies
On Oct 22, 2009
While very good, this didn't seem to be quite to our taste. While not something that we hated, I just don't think I will make it again. Odd due to the fact that we love beer, onions, and garlic! I made it as per the recipe, and I used Yuengling beer. Thanks for the recipe, always lovely to try something new!
From: kda949
On Oct 4, 2009
I really liked this! I cut back on the the brown sugar and the beer a bit (as some guessed it made it "tangy"). And I used a mellow beer- "Spaten Oktoberfest" a beer from Munich. I served it with mashed potatoes and carrots, onions and celery that I roasted in the oven. This one goes in our "keep" pile.
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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