Slow Cooker Beef and Beer
Dive into the hearty, comforting flavors of Slow Cooker Beef and Beer, a one-pot wonder that's perfect for cozy weeknight dinners or meal prep. Featuring tender chunks of beef chuck roast slow-cooked to perfection in a rich blend of dark ale, aromatic vegetables, and earthy herbs, this recipe is a masterclass in savory simplicity. The beer adds a deep, malty complexity while ingredients like fresh thyme, garlic, and tomato paste create a robust, slow-simmered sauce you'll want to savor with every bite. With just 20 minutes of prep and the magic of an 8-hour slow cook, this dish delivers fall-apart meat in a velvety gravy that’s perfect over mashed potatoes or paired with crusty bread. Whether you're feeding a crowd or treating yourself to comfort food nirvana, Slow Cooker Beef and Beer promises restaurant-quality flavor with minimal effort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 12 ounces beer (dark ale or stout)
- 3 medium carrots
- 2 medium celery stalks
- 1 large yellow onion
- 3 cloves garlic cloves
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 tablespoons olive oil
- 2 leaves bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the beef chuck roast into large chunks (about 2 inches each) and season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef chunks on all sides until browned (about 2-3 minutes per side). Transfer the meat to the slow cooker.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onions, carrots, and celery for 4-5 minutes until softened.
Add the minced garlic to the skillet and cook for another minute, stirring constantly to avoid burning.
Sprinkle the flour over the vegetables in the skillet and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Stir in the tomato paste and gradually pour in the beer, scraping up any brown bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes until slightly thickened.
Pour the vegetable and beer mixture into the slow cooker over the beef.
Add the beef broth, bay leaves, and thyme sprigs to the slow cooker.
Cover and cook on low for 8 hours, or until the beef is fall-apart tender.
Remove the bay leaves and thyme sprigs before serving. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot with mashed potatoes, rice, or crusty bread, and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.2 g | 271% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4040 mg | 176% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 22.3 g | ||
| Protein | 175.9 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4156 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
