Dark Beef Roast In Slow Cooker 3 ingredients is a simple and hearty meal made with beef chuck roast, dark beer, and onion soup mix. The slow cooking creates tender beef and a rich, dark gravy that is full of flavor.
Ingredients
-
3 to 4 lb beef chuck roast
-
1 (12 oz) bottle or can dark beer (e.g. stout or porter)
-
1 (1 oz) packet dry onion soup mix
Dark Beef Roast: Instructions
-
Add the beef chuck roast with the fat side up to the bottom of a large slow cooker. You do not even have to brown it first–according to my uncle, the slow cooker and the beer would do everything.
-
Sprinkle the dry onion soup mixture all over the top and sides of the roast pushing into the surface so that it sticks to it.
-
Pour the dark beer slowly around the top of the roast in the slow cooker without rinsing all of the soup mix off the top. The liquid must reach at least to one-third the sides of the meat.
-
Cover the slow cooker with the lid then cooks on LOW up to 8 to 10 hours depending on how tender the beef becomes and can easily be pulled off with a fork. With a smaller roast (approximately 3 lb) you should begin checking after 8 hours.
-
After the roast is prepared take it out and put it in a large plate or platter. Gently tear it into big pieces with the help of two forks, leaving few larger ones to make it appear solid and coarse.
-
Add the cooking liquid in the slow cooker and mix it: it must be a dark, rich, shiny gravy. In case you have a lot of fat on top, then you can remove it with a spoon. Pour on top of the pulled beef on the plate the hot gravy which is glistening and falling apart in the sauce.
-
Beef roast is to be served immediately when hot and ensure that each person receives a lot of dark savory gravy on top of his or her portion.
Slow Cooker Ginger Cake Recipe