Description

The slow cooker does most of the work to make this dish a warm, satisfying meal. The meat and vegetables turn out tender and delicious with a wonderful, rich saucy gravy.

Ingredients

• 2 - 2 1/2 lb. boneless chuck roast, trimmed and cubed into 1 or 2 inch pieces
• 1 1/2 t. kosher salt
• 1 t. black pepper
• 2 T. vegetable oil
• 12 oz. dark stout beer (like Guinness)
• 3 c. beef stock/broth
• 3 carrots, peeled and cut into 2 inch pieces
• 2 parsnips, peeled and cut into 1 inch pieces
• 1 1/4 lb. baby Yukon gold potatoes, halved or quartered
• 1 yellow onion, diced
• 5 cloves garlic, minced
• 2 t. fresh sage, minced
• 2 T. beef base (like Better Than Bouillon)
• 2 T. tomato paste
• 1-2 T. prepared horseradish
• 1 T. butter, softened
• 1 T. all-purpose flour

Steps

1. Season beef with kosher salt and black pepper.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering; add beef in a single layer, done in batches to avoid overcrowding the pan. Brown on all sides, about 1-2 minutes per side; turn off heat. Transfer beef to a slow cooker.
3. Pour beer and stock/broth into hot pan; stir to loosen any browned bits; let sit for a few minutes while adding other ingredients.