Ingredients for - Crock-Pot Roast Beef

1. 1 tbsp. neutral oil, such as canola or vegetable
2. 2 lb. boneless chuck roast, cut into medium-sized cubes
3. 1 (12-oz.) can IPA beer
4. 3 c. low-sodium beef stock or broth
5. 1 tbsp. beef bouillon base, such as Better Than Bouillon
6. 1 medium carrot, cut into rounds
7. 1 medium yellow onion, chopped
8. 2 small Yukon Gold potatoes, cut into 1" chunks
9. 2 sprigs fresh thyme
10. 1 packet onion soup mix
11. Kosher salt
12. Freshly ground black pepper

How to cook deliciously - Crock-Pot Roast Beef

1 . Stage

In a large skillet, heat oil over medium-high heat until it shimmers. Add half the beef and sear until browned on all sides.  Transfer to a plate and repeat with the other half of the beef. Once all the beef is seared, add the beer and deglaze, scraping up all the browned bits with a wooden spoon. Cook for about 2 minutes, then remove skillet from heat.

2 . Stage

Into the slow cooker, add a small amount of beef stock (about ¼ cup), then add the bouillon and stir until dissolved. Add the seared beef and all the dripping from the plate, along with the carrots, onions, potatoes, deglazed beer from the skillet, the remaining beef stock, thyme, and onion soup mix. Give it a gentle stir to make sure everything is mixed.

3 . Stage

Set the slow cooker to low and let cook until beef and veggies are tender, about 8 to 9 hours. 

4 . Stage

Discard the thyme sprigs and season with salt and pepper to taste.