Pot roast is one of my family’s favorite meals. It’s so easy to put everything in the slow cooker and have a complete meal that the entire family enjoys. I’ve got a usual go-to recipe for pot roast here but ran across a recipe for one that looked good so I thought I’d modify it a little and give it a shot. It was hard to sell the family on the idea of a different recipe but once they smelled this one, they were eager to try it. And the taste was every bit as good as the smell! This one takes a little more effort to brown the meat, but it’s well-worth it.

Print Beer-Braised Pot Roast Ingredients 2 tablespoons olive oil

2 lbs boneless shoulder pot roast

3/4 teaspoon salt

3/4 teaspoon pepper

1 1/2 cups water

2 cloves garlic, chopped

2 onions, sliced

1 12-oz bag baby carrots

1 12-oz bottle stout beer

1 teaspoon thyme Instructions Heat oil in a large skillet over medium-high heat. Sprinkle roast with salt and pepper. Brown on all sides, turning occasionally. Remove from skillet. Add water to pan, stirring to loosen browned bits; set aside. Place garlic, onions, and carrots in slow cooker. Place browned roast over vegetables. Pour beer and water over roast and sprinkle with thyme. Cover and cook on low 7-8 hours or until tender. 3.1 http://myrealfoodfamily.com/beer-braised-pot-roast/

Does your family like pot roast? What are your favorite veggies to add?

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