Guinness Slowcooker Pot Roast

A dinner plate holds a baked potato, peas, Yorkshire puddings and two pieces of gravy-covered pot roast.I’ve always done my pot roasts in the oven, like my mom and grandma. But in talking to my mom on the phone yesterday, she and I both blurted out at the same time, “Why not do it in the crockpot??” It was a moment of shared brilliance, if you ask me.

So this is what I’ve been up to today.

Ingredients

  • 1/2 large white onion, chopped into large pieces
  • 1 large carrot, peeled & cut into large pieces
  • crockpot seasonings:
    • 2 Tbsp garlic powder
    • 2 Tbsp onion powder
    • 3 Tbsp Club House Garlic & Red Pepper seasoning
    • 2 tsp freshly cracked black pepper
    • 1 Tbsp ground thyme
  • flour mixture:
    • 1/2 C all-purpose flour
    • 2 Tbsp garlic powder
    • 2 Tbsp onion powder
    • 3 Tbsp Club House Garlic & Red Pepper seasoning
    • 1 Tbsp paprika
    • 2 tsp freshly cracked black pepper
    • 2 tsp Lowry’s seasoning salt
    • 1 Tbsp ground thyme
    • 2 1.5-2 lb Eye of Round roasts, trimmed
  • 2 Tbsp oil (olive oil works nicely)
  • 1 box (about 2-2.5 C) low sodium beef broth
  • 1 small can tomato paste
  • 1/2 bottle Bullseye Guinness barbecue sauce (you can also use steak sauce if you’d prefer or a hickory BBQ sauce)
  • 3 Tbsp Diana sauce or a ‘sweet’ BBQ sauce (or ketchup)
  • 1 can Guinness
  • 4-6 dashes Worcestershire sauce
  • 2 large bay leaves
  • salt & pepper to taste
  • 1 additional box of low sodium beef broth

Method

  1. Place the onion and carrot on the bottom of the slow-cooker to act as a bed for the meat to rest on. Sprinkle over these the “crockpot seasonings” list.

    A mixture of seasonings cover large pieces of white onion and carrot in the bottom of a slow-cooker

    Cover the bottom of the slow-cooker with onions, carrots and seasonings.

  2. Mix together all the ingredients in the “flour mixture” section and shake half of it out on a flat plate or in a large bowl. Reserve the other half.
  3. Roll the two roasts in this seasoned flour mixture until all surfaces are coated.

    A seasoned, floured eye of round roast sits in a hot pan, searing on each side

    Searing the floured and seasoned beef roast.

  4. In a pan or wok, heat the oil on medium heat and sear both roasts on all sides (one roast at a time) to seal them up.
  5. Turn on the slow-cooker.

    One of the roasts nearly finished searing in a wok

    One of the roasts is nearly finished searing.

  6. Transfer the roasts from the pan to the crockpot and pour the beef broth in as well.
  7. Add the tomato paste, barbecue sauce and the can of Guinness (make sure that the liquids stop at least an inch or more from the top of the slow-cooker). Don’t be alarmed: the Guinness will make the mixture quite dark.
  8. Add in the Worcestershire sauce, toss in two bay leaves and cover the crock pot.

    One of the seared roasts sits on top of the carrots and onions in the slow-cooker

    Place the roasts into the slow-cooker on top of the vegetables.

  9. Cook for 6-8 hours on low or 4-6 hours on high. Use a meat thermometer to check the meat’s internal temperature for done-ness. (Use this Wikipedia chart for some help on what meat temperatures mean.) Adjust seasonings (salt & pepper) as necessary.
  10. Remove meat from the slow-cooker and allow to rest for at least 10 minutes on a cutting board (cover it with foil).

    Both roasts rests in a dark, nearly black liquid of Guinness, broth, seasonings, tomato paste and barbecue sauce

    Add the rest of the ingredients and the Guinness to the crockpot. It will likely look nearly black; don’t panic!

  11. Strain the liquid from the slow-cooker. Discard the veggies (they were just for flavour.) Transfer it to a large dutch oven pot on the stove, add the second box of broth and thicken it up with a slurry made with the reserved seasoned flour and water over a medium-high heat.

Serve with baked or mashed potatoes and veggies of your choice. Or you could cut or shred it up and use it as a stew, adding boiled vegetables (carrots, potatoes, mushrooms, onions, etc.). You can also simply slice it up and serve it as hot roast beef sandwiches.

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