RECIPE FOR CROCKPOT ROAST RECIPES

Steps:

• In a large skillet, heat oil over medium-high heat until it shimmers. Add half the beef and sear until browned on all sides.  Transfer to a plate and repeat with the other half of the beef. Once all the beef is seared, add the beer and deglaze, scraping up all the browned bits with a wooden spoon. Cook for about 2 minutes, then remove skillet from heat. Into the slow cooker, add a small amount of beef stock (about ¼ cup), then add the bouillon and stir until dissolved. Add the seared beef and all the dripping from the plate, along with the carrots, onions, potatoes, deglazed beer from the skillet, the remaining beef stock, thyme, and onion soup mix. Give it a gentle stir to make sure everything is mixed. Set the slow cooker to low and let cook until beef and veggies are tender, about 8 to 9 hours.  Discard the thyme sprigs and season with salt and pepper to taste.

Steps:

• In a large skillet brown the outside of the beef. You want a nice sear.
• While roast is getting a nice crust place onion, carrots, celery, soup and beer into the crock pot.
• Turn your slow cooker to low. (Don't forget this step....I have more times than I care to admit!)
• Once your meat has finished browning place meat into crock pot. If you are using a roast place the fat side up.
• Add enough water so that the meat is submerged.
• Cook for 8-12 hours on low (overnight works best).
• *You can also let a entire roast cook over night. I actually prefer it that way because the meat is so soft and buttery.
• Serve over mashed potatoes and a dinner roll or side salad for a complete meal.