I'm always trying to figure out more ways to get more beer in my diet. Just kidding - there is plenty of beer already in my diet. I just like to find new ways to cook with it. Add a Crock Pot to that and I am one happy girl. I had bought a 6-pack of Newcastle to celebrate the Doctor Who Season Finale (because I'm that type of person) and decided to use one of those, but you can use any kind of beer. Each would give it's own characteristics to the meal. I bet a nice dark stout would be excellent.
BEER INFUSED BEEF ROAST
2 lb beef roast (I used chuck, but other cuts work)
1 12oz bottle beer
1 15oz can of diced tomatoes, drained
3 carrots
3 celery sticks
1 onion
2 garlic cloves, diced small
1 tsp Thyme
1 tsp salt
1 tsp pepper
2 tbsp butter
Chop the carrots, celery, and onions. I wanted to make them large enough to eat them as a vegetable so I did 1 1/2 inch sticks. You could also dice them, if you wanted them to be less obvious. In a separate bowl mix beer, tomatoes, thyme, garlic, salt, and pepper.
Place the roast at the bottom of the Crock Pot. Put the carrots, celery, and onions on top of the roast and cover with the beer mixture.
Cut the butter into chunks and place on top. Cook on Low for 8 hours. To serve: remove the roast from the Crock Pot to a plate surround with carrots and celery. Slice the beef. I served mine with homemade thick-cut potato chips.
EASY THICK-CUT POTATO CHIPS
3 large russet potatoes
4 tbsp olive oil
Salt and Pepper
Preheat oven to 425. Use a mandolin to cut the potatoes to 1/4 inch thick. Toss the potatoes with the olive oil. Lay the potatoes in a single layer on a cookie sheet. I recommend using aluminum foil for easy clean up and make sure each potato has plenty of oil on both sides or they will be difficult to take off. Bake for 30 minutes, flip one time. Check on them towards the end because they can burn quickly. Bake until they are lightly brown. Remove from pans and toss with salt and pepper (or any other seasoning you like - I bet Bay Seasoning would be delish.)
 |
| Ingredients for Beer infused Beef Roast |
2 lb beef roast (I used chuck, but other cuts work)
1 12oz bottle beer
1 15oz can of diced tomatoes, drained
3 carrots
3 celery sticks
1 onion
2 garlic cloves, diced small
1 tsp Thyme
1 tsp salt
1 tsp pepper
2 tbsp butter
Chop the carrots, celery, and onions. I wanted to make them large enough to eat them as a vegetable so I did 1 1/2 inch sticks. You could also dice them, if you wanted them to be less obvious. In a separate bowl mix beer, tomatoes, thyme, garlic, salt, and pepper.
Place the roast at the bottom of the Crock Pot. Put the carrots, celery, and onions on top of the roast and cover with the beer mixture.
Cut the butter into chunks and place on top. Cook on Low for 8 hours. To serve: remove the roast from the Crock Pot to a plate surround with carrots and celery. Slice the beef. I served mine with homemade thick-cut potato chips.
 |
| Beer Infused Beef Roast with thick-cut chips. |
3 large russet potatoes
4 tbsp olive oil
Salt and Pepper
Preheat oven to 425. Use a mandolin to cut the potatoes to 1/4 inch thick. Toss the potatoes with the olive oil. Lay the potatoes in a single layer on a cookie sheet. I recommend using aluminum foil for easy clean up and make sure each potato has plenty of oil on both sides or they will be difficult to take off. Bake for 30 minutes, flip one time. Check on them towards the end because they can burn quickly. Bake until they are lightly brown. Remove from pans and toss with salt and pepper (or any other seasoning you like - I bet Bay Seasoning would be delish.)
Comments
Post a Comment