Slow Cooker Beer Braised Beef Roast

Tender beef cooked slowly with beer, onions, garlic, and herbs, served with a rich gravy. This version is inspired by the photo.

Servings: 6–8
Prep time: 15 minutes
Cook time: 8–10 hours on LOW or 5–6 hours on HIGH

Ingredients

• 3–4 lb (1.4–1.8 kg) boneless beef chuck roast, fully thawed
• 1½ tsp salt, or to taste
• 1 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 2 large onions, thickly sliced
• 4 garlic cloves, minced
• 1 bottle (330–355 ml) lager or brown ale
• 1 cup (240 ml) low-sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves

For the gravy:

• 2 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Season the beef. Pat the roast dry with paper towels. Rub all over with salt, pepper, and smoked paprika.
2. Brown the roast. Heat the oil in a large skillet over medium-high heat. Sear the beef for 3–4 minutes per side until browned. This step is optional but adds flavor.
3. Prepare the slow cooker. Spread the sliced onions and garlic across the bottom. Place the roast on top.
4. Make the cooking liquid. Add the tomato paste to the skillet and stir for 30 seconds. Pour in the beer, scraping up the browned bits. Stir in the broth and Worcestershire sauce, then pour around the beef. Add thyme, rosemary, and bay leaves. The liquid does not need to cover the roast.
5. Slow cook. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef pulls apart easily with a fork. If it is still firm, continue cooking until tender.
6. Rest the beef. Transfer the roast to a serving dish and cover loosely. Remove the bay leaves and skim excess fat from the cooking liquid.
7. Make the gravy. Pour the cooking liquid and onions into a saucepan. Bring to a gentle simmer. Mix the cornstarch with cold water, then stir it into the simmering liquid. Cook for 3–5 minutes until thickened. Taste and adjust the seasoning.
8. Serve. Slice or shred the beef and spoon the onion gravy over it. Serve with mashed potatoes, roasted carrots, or crusty bread.

For a version without beer, replace it with an equal amount of beef broth and add 1 tablespoon of apple cider vinegar.

Refrigerate leftovers within 2 hours and use within 3–4 days, or freeze for up to 3 months.