Slow Cooker Pot Roast with Maple and Stout
Preparation time : 4 hours 35 minutes
2 lb chuck roast
1 tsp each salt and pepper
1 tbsp canola oil
1 tbsp butter
1 lb small potatoes
1 large carrot, cut into 2-inch chunks
1 large parsnip, cut into 2-inch chunks
2 cups turnip chunks (2-inch chunks)
1 large onion, chopped
2 stalks celery, chopped
2 tbsp finely chopped fresh thyme
4 cloves garlic, halved
2 bay leaves
1 cup reduced-sodium beef broth
1/4 cup cornstarch
1 cup stout beer
1/4 cup maple syrup
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp grainy mustard
1 tbsp apple cider vinegar
2 tbsp finely chopped fresh parsley
Step by step
- Pat roast dry with paper towel. Season roast all over with salt and pepper.
- Place removable cooking pot in the multi pot. Do not close the lid. Press SAUTÉ button when indicator light is flashing. P15 (minutes) will show on the LED display. Decrease cook time to 10 minutes. Once multi pot has reached correct temperature and has beeped 3 times, the timer will start counting down.
- Add oil and butter; heat for 1 minute. Cook roast until browned all over or timer beeps.
- Top with potatoes, carrots, parsnips, turnips, onion, celery, thyme, garlic and bay leaves.
- Whisk together 1/2 cup beef broth and cornstarch until smooth; whisk in remaining beef broth, stout, maple syrup, tomato paste, Worcestershire sauce, mustard and vinegar. Pour over vegetables and roast.
- Close and secure lid in place. Turn vent knob to Seal. Press the SLOW COOKING button on the multi pot. 04:00 (4 hours) will show on the LED display. When cooking is complete, multi pot will beep.
- Carefully remove lid. Remove bay leaves and discard. Transfer roast to cutting board. Slice and servewith vegetables and sauce. Sprinkle with parsley before serving.
- Turn pot roast into stew by substituting stewing beef.
- Serve with crusty bread for sopping up all the delicious sauce.
Per 1/4 recipe
Saturated Fat 14g