Chuck roast is the perfect Fall or Winter treat, you can't mess it up, it just needs to cook low and slow for a long time. It will be tender and juicy if you use a slow cooker or dutch oven. We love experimenting with different flavor profiles, and what is better than a cold beer and some great beef flavor? Well, we thought it could be even better with Twisted Hippo’s Beeting Heart beer. And you know what? We were right. This is a dish worthy of center stage at your next gathering, you’ll use the braising liquid to create a luscious pan sauce as well!
Blot your meat dry with a paper towel and season it on all sides with salt.
Place all the ingredients except corn starch into the slow cooker and set it on high. Cook for 9 hours, until the roast shreds easily.
Remove the meat from the liquid and set aside. Strain the cooking liquid into a medium saucepan. Bring the cooking liquid to a boil, then reduce it to a simmer.
Mix the corn starch with 1 T of water, stir until it is smooth, then add to the simmering sauce. Cook the sauce until it is slightly thickened, about 4 to 5 minutes.
Serve roast over mashed potatoes and brussel sprouts and drizzle with the pan sauce. Serve remaining pan sauce on the side.
Leftovers will keep in the refrigerator for 1 week, or frozen for 2 months.
Back
