Slow Cooker 3-Ingredient Dark Beer Beef Roast
This Slow Cooker 3-Ingredient Dark Beer Beef Roast produces fall-apart tender beef and rich, savory gravy with almost no prep. Just add the chuck roast, dark beer, and onion soup mix to the slow cooker and let it do the work.
Ingredients
- 1 3 to 4 pounds beef chuck roast Preferably with a nice fat cap on top
- 12 ounces dark beer Such as stout or porter; use one bottle or can
- 1 1-ounce packet dry onion soup mix Use the full packet for the richest result
Instructions
- Place the beef chuck roast in the bottom of a large slow cooker with the fat side facing up; there is no need to brown it first.
- Sprinkle the dry onion soup mix evenly over the top and sides of the roast, pressing it lightly into the meat so it sticks.
- Slowly pour the dark beer around the roast, trying not to wash the onion soup mix off the top; the liquid should come at least about one-third of the way up the sides of the meat.
- Cover the slow cooker and cook on LOW for 8 to 10 hours, until the roast is very tender and pulls apart easily with a fork.
- Carefully transfer the cooked roast to a large plate or platter and use two forks to pull it into large, hearty chunks.
- Stir the cooking liquid in the slow cooker until it comes together into a rich, dark gravy, skimming off some fat if desired.
- Spoon the hot gravy generously over the pulled beef and serve right away with mashed potatoes, egg noodles, or bread for soaking up the gravy.
Notes
Store leftover beef and gravy together in a covered container in the refrigerator for a few days. Reheat gently in a saucepan over low heat or in the microwave in short, loosely covered bursts. The gravy may thicken and the fat may firm up when chilled; stir it as it warms. For thicker gravy, remove the slow cooker lid for the last 30 to 45 minutes of cooking or gently simmer the cooking liquid in a saucepan while the roast rests.
Nutrition
Calories: 520kcal
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