Both beer and garlic will mellow as they slow-simmer - so no need to be alarmed by the quantities used here - they accent the beef beautifully. BIG BONUS: Use any leftover beef to make a hearty quick barley soup for next day's lunch or dinner.
MAKES 8 Servings - PREP TIME 10 min - COOK TIME 6 hr - TOTAL TIME 6 hr 10 min
3 lb (1.36 kg) Beef Pot Roast (e.g Cross Rib, Blade or Brisket)
10 cloves garlic, peeled and cut in 1/2 lengthwise
Coarsely ground sea salt or kosher salt and freshly ground pepper
¼ cup (50 mL) grainy Dijon mustard
2 tbsp (30 mL) vegetable oil
1 bottle or can of beer (12 oz/341 mL)
1 tbsp (15 mL) EACH cornstarch and cold water
Pat pot roast dry. Using the tip of a sharp paring knife, make small slits all over the pot roast, using your fingers to insert the garlic cloves deep into the meat as you make the slits. Rub roast all over with salt, pepper, and grainy mustard, working seasonings into any crevices.
Transfer to slow cooker; add beer. Cover and cook on LOW for 6 to 8 hours until roast is fork-tender.
Remove roast to cutting board; cover with foil to keep warm. Transfer sauce to saucepan and cook over high heat to reduce by half, about 10 minutes. Gradually stir in a mixture that is cornstarch mixed with cold water; heat to boiling to thicken. Season to taste. Thinly slice meat and serve with sauce.
TO COOK WITHOUT SLOW COOKER: Cook browned roast with beer mixture in a Dutch oven, covered with a tight-fitting lid in a 325°F(160°C) oven for about 3 hours until meat is fork-tender.
For the original recipe, click here.