Stout and Honey Roast Beef

By Side Passion

Ingredients

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

Preparation

Step 1

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

Remove beef and keep warm. Strain cooking juices, reserving vegetables and 1 cup juices. Transfer juice to small saucepan, bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef and vegetables.