Name: Beer-Braised Roast with Root Vegetables
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: 2 tablespoons olive oil -; 1 boneless beef chuck or venison roast (3 to 3-1/2 pounds), trimmed -; 2 large onions, sliced -; 3 celery ribs, cut into 1-inch pieces -; 3 medium carrots, cut into 1-inch pieces -; 1 medium sweet potato, peeled and cut into 1-inch cubes -; 1/2 pound fresh whole mushrooms, quartered -; 1 bottle (12 ounces) dark beer or 1-1/2 cups beef broth -; 4 tablespoons minced fresh parsley, divided -; 3 tablespoons Worcestershire sauce -; 3 tablespoons seedless blackberry spreadable fruit -; 1 teaspoon salt -; 1 teaspoon pepper -; 2 tablespoons cornstarch -; 1/2 cup cold water -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Beer-Braised Roast with Root Vegetables

1. 2 tablespoons olive oil -

2. 1 boneless beef chuck or venison roast (3 to 3-1/2 pounds), trimmed -

3. 2 large onions, sliced -

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 -

12. 1 teaspoon salt -

13. 1 teaspoon pepper -

14. 2 tablespoons cornstarch -

15. 1/2 cup cold water -

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.