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