Stout & Honey Beef Roast

By carvalhohm

Ingredients

• 8 small red potatoes
• 4 medium carrots, cut into 1-inch pieces
• 2 medium onions, quartered
• 1 boneless beef chuck roast (4 pounds), trimmed
• 1 can (14-1/2 ounces) beef broth
• 1 cup stout beer or additional beef broth
• 1/2 cup honey
• 3 garlic cloves, minced
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cornstarch
• 1/4 cup cold water

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Place potatoes, carrots and onions in 5-qt. slow cooker. Cut roast in half; transfer to slow cooker. In small bowl, combine broth, beer, honey, garlic, marjoram, thyme, salt, pepper and cinnamon; pour over top. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

Remove roast and cut portion of meat into cubes, measuring 2 cups; cover and save for another use. Slice remaining beef and keep warm. Strain cooking juices, reserving vegetables and 1 cup juices; skim fat from reserved juices.

Transfer to small saucepan. Bring to boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to boil; cook and stir for 2 minutes or until thickened. Serve with beef and vegetables. Yield: 4 servings plus leftovers.