- 4
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
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.