- Slow Cooker Beer Braised Beef with Tomatoes and Onions
- 1 1/2 to 2 Lbs Chuck roast cut into large pieces
- dried thyme
- Italian seasoning
- garlic powder
- onion powder
- 1/4 C flour or more if needed
- olive oil, or any other preferred oil for searing
- 1 medium onion, chopped
- 1 can diced tomatoes
- 1/2 C. beef broth
- 1 C. ale or beer
- Worcestershire to taste
- 1 bay leaf
In a large bowl, season the beef with salt, pepper, dried thyme, sage, Italian seasoning, paprika, garlic powder and onion powder. Mix to coat the beef on all sides. Add the flour to the seasoned beef and mix to coat.
In a large skillet, add enough oil to cover the bottom of the pan, heat to med high heat. Add beef, do not over crowd the pan because this will not allow the meat to brown as well as it should. Working in batches, brown on all sides and place in the slow cooker.
Next add onion, tomatoes, beef broth, ale or beer, Worcestershire sauce and Bay leaf. Cover and cook on low for 6 to 7 hours.
Remove the bay leaf.
Remove the meat with a slotted spoon, leaving the liquid in the slow cooker. If you want the meat in smaller pieces, shred with a fork and set aside. Mix together 2 to 3 tsp of arrow root to 1 Tbs of water. Pour this into the slow cooker and stir. Continue cooking on high for 15 to 30 minutes, or longer until sauce thickens.
Serve over rice or mashed potatoes.