Here’s a heartwarming meal that’s ideal for chilly days and hectic nights. Honey, beer and seasonings make the sauce different and oh-so good.
What You Need:
(Makes: 4 servings)
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) of beef broth
1 cup of stout beer or additional beef broth
1/2 cup of honey
3 garlic cloves, minced
1 teaspoon of dried marjoram
1 teaspoon of dried thyme
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/4 teaspoon of ground cinnamon
2 tablespoons of cornstarch
1/4 cup of cold water
What to Do:
STEP 1)Place the potatoes, carrots and onions in a 5 quart 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 top. Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.
STEP 2)Remove roast and cut a portion of the meat into cubes, measuring 2 cups; cover and save for another use. Slice the remaining beef and keep warm. Strain cooking juices, reserving vegetables and 1 cup juices; skim fat from reserved juices.
STEP 3)Transfer to a 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.