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Wednesday, June 21, 2017

Drunken Garlic Crock Pot Roast

2 1/2 lbs. boneless beef chuck roast, trimmed of fat
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
24 garlic cloves, minced
2 beef bouillon cubes
1/2 cup hot water
8 ounces/224ml lager beer
3 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
cornstarch (dissolved in water, for gravy)

In a large skillet, heat 1 tablespoons of the oil and brown roast 
on both sides, seasoning with salt and pepper; remove to a platter 
and keep warm. Add the remaining tbsp of oil to the pan and add the 
onions, cook until they just start to wilt then add the garlic. Cook 
until the onions are tender, a few minutes more. 
Add the bouillon cubes to the hot water and stir to dissolve; add 
that to the skillet along with the beer, brown sugar, mustard, and 
vinegar; stir to mix well. Pour mixture into the bottom of the crock 
pot. Place roast on top of liquid, cutting into pieces if it doesn't 
lay flat. Set the crock pot on low and cook for 7-8 hours. 
Remove meat from crock pot and pour liquid into a pan on the stove; 
heat to a boil, and mix a slurry out of the cornstarch and water; 
thicken pan liquid with slurry to make a gravy. Serve gravy over 
meat or with potatoes or noodles. 

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