Easy Beef Pot Roast Crock Pot Recipe

What is it virtually pot roast that we love and then much? For some of us, information technology's the emotional connection we have to it. Perhaps our mom or a loved one cooked information technology for us, with a smell that warms the firm and our spirit.

Or mayhap information technology's a negative experience? Did your aunty make a Pot Roast that made your head plow like Linda Blair in The Exorcist? Or did it come from a can with Michael Strahan'south face up plastered on it? For me it was the latter. I had a fair share of canned pot roast and potatoes growing up; it was an piece of cake go-to for me when coming abode from high schoolhouse, or on days when I but wanted something like shooting fish in a barrel to put together.

For this recipe, I wanted to make a pot roast that everyone could enjoy, one that kept the aforementioned elements archetype to the dish while adding some bold, fun flavors. French onion soup seasoning gives it a flavor that transported me straight to childhood, while the IPA adds a dainty hoppy bitterness. Throw these together in a boring cooker and you have an easy dinner that will be gear up in a few hours. I love to serve this with white rice or toasted sliced sourdough.

Editor's Note: This recipe was updated in November 2021.

Yields: 4 - six

Prep Time: 0 hours 10 mins

Total Time: 9 hours 10 mins

1 tbsp.

neutral oil, such equally canola or vegetable

2 lb.

boneless chuck roast, cut into medium-sized cubes

1

(12-oz.) tin can IPA beer

iii c.

low-sodium beef stock or broth

ane tbsp.

beef bouillon base, such as Better Than Burgoo

i

medium carrot, cutting into rounds

1

medium yellow onion, chopped

2

small Yukon Gilded potatoes, cut into i" chunks

2

sprigs fresh thyme

ane

packet onion soup mix

Kosher table salt

Freshly ground black pepper

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1. In a large skillet, heat oil over medium-high oestrus 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 beefiness is seared, add the beer and deglaze, scraping up all the browned bits with a wooden spoon. Melt for about 2 minutes, then remove skillet from heat.
2. Into the ho-hum cooker, add together a small amount of beef stock (about ¼ cup), then add together the burgoo 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. Requite it a gentle stir to brand sure everything is mixed.
3. Gear up the slow cooker to depression and let melt until beef and veggies are tender, about 8 to 9 hours.
4. Discard the thyme sprigs and season with salt and pepper to taste.

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Chelsea Lupkin

Romel Bruno Contributing Recipe Developer/Host Originally from New York City, Romel Bruno has been working in kitchens for over 10 years; he currently is focused on recreating childhood classics for the YT serial, Childhood Eats.

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Source: https://www.delish.com/cooking/recipe-ideas/recipes/a56362/best-crock-pot-roast-beef-recipe/

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