Beer Pot Roast

4 to 6 pound roast of choice
1 stalk of celery chopped
1 pound of carrots cut into bite sized pieces
1/2 pound frozen green beans
4 large potatoes quartered
1 large onion sliced
2 gloves of garlic minced
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
1 cup of beef broth or 1 cup of water and 1 beef bouillon cube
1 12 oz can of beer

Gravy (optional)

3 cups of broth
6 tablespoons butter
6 tablespoons flour
1 cup sour cream
1/4 cup horseradish

Trim excess fat from roast. Place in crockpot and add remainging ingredients.
Cook on low for 6 to 8 hours. Serves 8


Drain broth into bowl and set aside.
In medium saucepan melt butter and stir in flour.
Add broth slowly stirring until thickened. Slowly stir in
sour cream and horseradish.


thanks. will do.



My daughter uses this recipe in her slow cooker. She seems to like it.


Crock-pot Roast beef and Gravy

1 medium onion
4 cloves fresh garlic, about 2 teaspoons minced
2½ pounds beef chuck or blade roast
1 teaspoon salt
½ teaspoon (freshly ground) pepper
2 cups reduced-sodium beef broth
1/2 cup all-purpose flour

Turn the slow cooker on high. Chop onion and add to pot. Add garlic and top with meat. Sprinkle with salt and pepper. Add beef broth and 1 cup of water, cover, turn heat to low and cook 8 to 10 hours.

Put ½ cup water in a jar and add flour. Close tightly and shake to disperse flour. If lumps remain, let the mixture sit 15 minutes and shake again. Thirty minutes before serving, remove meat from slow cooker and stir in flour/water mixture.

Let the meat rest a few minutes, then carve it in slices. After the gravy has thickened, add the meat to it. Serve with baked potatoes, over egg noodles or over bread.

Serves 4 to 6.

Here is one I use that has a pretty good taste!



1 Beef Chuck or Blade Roast, about 3-4 pounds
2 to 3 Vidalia Onions, quartered or smaller
2 tablespoons salad oil
2 tablespoons butter or margarine
3 cloves of garlic, crushed
1 teaspoon of thyme
3 teaspoons of Worcestershire Sauce
Pepper to taste
Salt to taste or approximately 1 teaspoon
1 can of beef broth or consommé soup, with one
can of water
1 Package of Lipton Onion Soup mix with water
per directions for soup
1 package of baby carrots or 8 carrots, pared & cutup
Several Potatoes (about 8 depending on size)
peeled & cut up into 1 inch or larger chunks
(You can substitute 2-3 cans of Veg-All Large Country
Style Vegetables in place of the Potatoes & Carrots above)
3 tablespoons of flour


In hot oil and butter brown roast until browned on all sides. Lightly spray the cook well and rack with spray cooking oil. Place the roast on a rack, in a 6 quart slow cooker or crock pot. Add Beef broth or consommé soup, water, garlic, thyme, Worcestershire Sauce pepper,and salt. Cook on 350 degrees until hot, approximately 15-20 minutes. Reduce heat to 200-250 degrees, and cook for 2 to 3 hours or until tender. The last hour or so add the vegetables. Remove the meat and vegetables and set aside. Add three tablespoons of flour and thicken. I like to cut the roast into slices or shred, and add back to the liquid along with the cooked vegetables.


ty so very much

this is a quick recipe. i use it for all roasts

spray your crockpot with pam.
place your roast in it. my roasts are usually frozen because i leave for work in the morning.
mix one can of cream of mushroom soup with 3/4 of a can of water and 2 tsps. of gravy master or kitchen bouquet.
pour over roast
sprinkle one package of dry onion soup over it and place the heat on high.
depending on how thick the roast is, let it cook anywhere from 6 to 7 hrs.
i usually make an eye round roast this long.


This was posted in our local newspaper today.


Sinfully easy slow-cooker beef

This meat tastes great without the hot pepper, but many people like that extra punch.

2 to 3 pounds beef chuck, shoulder or blade
¾ to 1 cup apricot nectar
¼ cup soy sauce
1 teaspoon (freshly ground) black pepper
1 teaspoon Chinese chili paste or ½ minced serrano pepper or to taste, optional

Trim visible fat from beef, and discard, cutting the meat into large pieces as you do.

Combine beef, nectar, soy sauce, black pepper and hot pepper if using, in a 3½-quart slow cooker. Turn heat to low, cover and cook 8 hours or more, until tender.

If you’d like to thicken and concentrate the sauce (it makes the dish taste better), remove the meat and pour the sauce into a small skillet (or wide, shallow saucepan). Let it boil until it thickens to desired consistency, about 20 minutes. Serve with sweet potatoes and kale. The sauce tastes good poured over all of them.

Serves 6. Leftovers freeze well.