Recipe information
Ingredients for - Beer-Braised Roast with Root Vegetables
2. 1 boneless beef chuck or venison roast (3 to 3-1/2 pounds), trimmed -
4. 3 celery ribs, cut into 1-inch pieces -
5. 3 medium carrots, cut into 1-inch pieces -
6. 1 medium sweet potato, peeled and cut into 1-inch cubes -
7. 1/2 pound fresh whole mushrooms, quartered -
8. 1 bottle (12 ounces) dark beer or 1-1/2 cups beef broth -
9. 4 tablespoons minced fresh parsley, divided -
10. 3 tablespoons Worcestershire sauce -
11. 3 tablespoons seedless blackberry spreadable fruit -
How to cook deliciously - Beer-Braised Roast with Root Vegetables
1. Stage
In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender.
2. Stage
Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.
