Name: Tender Beer-Braised Beef with Root Vegetables
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 large yellow onion, diced; 1 lb Yukon Gold or red potatoes, cut into bite-sized pieces; 1 tsp dried thyme; 12 oz dark beer (stout or porter); 2 cups low-sodium beef broth; 2 medium parsnips, peeled and cut into chunks; 2 tbsp olive oil; 3 lbs beef chuck roast, cut into 2-inch chunks; 4 cloves garlic, minced; 4 medium carrots, peeled and cut into chunks

This Tender Beer-Braised Beef with Root Vegetables is a hearty, slow-cooked dish bursting with rich, savory flavors. Succulent beef, carrots, parsnips, and potatoes meld with dark beer and herbs, creating a cozy, comforting meal perfect for chilly evenings.

Why You’ll Love This Recipe

This beer-braised beef recipe is a true crowd-pleaser, delivering melt-in-your-mouth beef and tender root vegetables infused with the deep, malty flavors of dark beer. The slow cooker does all the heavy lifting, transforming affordable chuck roast into a luxurious, savory dish that’s perfect for cozy dinners or impressing guests. The combination of earthy vegetables, aromatic herbs, and a rich, beer-based broth creates a comforting meal that’s both hearty and satisfying. It’s ideal for meal prep, freezes beautifully, and fills your home with irresistible aromas that scream comfort food at its finest.

Recipe Tips and Tricks

Choose the Right Cut: Chuck roast is ideal for braising, as it becomes tender and flavorful with slow cooking.

Sear for Flavor: Browning the beef before slow cooking locks in juices and adds a rich, caramelized depth.
Deglaze the Pan: After searing, deglaze with beer to capture flavorful browned bits for the broth.
Cut Veggies Uniformly: Chop root vegetables into similar sizes for even cooking and consistent texture.

Skim Excess Fat: Remove excess fat from the surface after cooking for a cleaner, less greasy dish.
Adjust Seasoning: Taste and adjust salt and pepper before serving, as broth intensity varies.
Use Low Heat: Cooking on low ensures tender beef and well-melded flavors without overcooking vegetables.

Thicken if Desired: For a thicker broth, mix in a cornstarch slurry near the end of cooking.

Yield: 8 servings

Tender Beer-Braised Beef with Root Vegetables

Tender beef and root vegetables braised in dark beer, slow-cooked for a rich, comforting meal.

Prep Time 20 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 30 minutes

Ingredients

1 large yellow onion, diced

1 lb Yukon Gold or red potatoes, cut into bite-sized pieces
1 tsp dried thyme
12 oz dark beer (stout or porter)

2 cups low-sodium beef broth
2 medium parsnips, peeled and cut into chunks
2 tbsp olive oil

3 lbs beef chuck roast, cut into 2-inch chunks
4 cloves garlic, minced
4 medium carrots, peeled and cut into chunks

Instructions

Prep the Beef: Pat the chuck roast chunks dry with paper towels and season generously with salt and pepper for maximum flavor.
Sear the Beef: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear beef chunks for 3-4 minutes per side until browned. Transfer to the slow cooker.
Deglaze the Pan: Pour half the beer into the hot skillet, scraping up browned bits. Pour this flavorful liquid into the slow cooker.

Sauté the Onion: In the same skillet, add remaining olive oil and sauté diced onion for 5 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
Load the Slow Cooker: Add sautéed onion and garlic to the slow cooker, along with carrots, parsnips, and potatoes, arranging evenly around the beef.
Add Seasonings: Sprinkle dried thyme over the ingredients, ensuring even distribution for a cohesive flavor.

Pour in Liquids: Add the remaining beer and beef broth, ensuring the beef and vegetables are mostly submerged. Stir gently to combine.
Cook Low and Slow: Cover and cook on low for 8-10 hours, until beef is fork-tender and vegetables are soft.
Skim and Adjust: Skim excess fat from the surface. Taste and adjust seasoning with salt and pepper if needed.

Serve and Savor: Ladle into bowls and serve with crusty bread or over mashed potatoes for a hearty, soul-warming meal!

Notes

Choose a dark beer like stout for depth, but avoid overly hoppy varieties.
Sear beef in batches to avoid overcrowding for the best browning.

Cut vegetables uniformly to ensure even cooking.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for gluten-free diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 580Total Fat 30gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 16gCholesterol 141mgSodium 281mgCarbohydrates 29gFiber 4gSugar 4gProtein 46g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Beef Chuck Roast (3 lbs): A budget-friendly, marbled cut that becomes fork-tender when slow-cooked; trim excess fat if needed.

Dark Beer (12 oz): A stout or porter adds malty, slightly sweet depth; avoid overly bitter beers.
Carrots (4 medium): Add natural sweetness and vibrant color; peel and cut into chunks.
Parsnips (2 medium): Provide a slightly nutty, sweet flavor; similar to carrots but with a unique twist.

Potatoes (1 lb): Yukon Gold or red potatoes hold their shape well; cut into bite-sized pieces.
Yellow Onion (1 large): Brings savory-sweet depth; dice finely for even flavor distribution.
Garlic (4 cloves): Fresh minced garlic adds robust, aromatic warmth to the dish.

Beef Broth (2 cups): Low-sodium broth enhances flavor without overpowering; homemade adds extra richness.
Thyme (1 tsp, dried): Adds earthy, herbal notes; fresh thyme can be used for brighter flavor.
Olive Oil (2 tbsp): Used for searing beef and sautéing onions, adding a touch of richness.

Variations and Substitutions

Meat Swap: Use beef brisket or short ribs for a different texture; adjust cooking time as needed.
Beer Alternatives: Swap dark beer for red wine or non-alcoholic beer for similar depth without alcohol.
Vegetable Options: Add turnips, celery root, or sweet potatoes for varied flavor and texture.

Broth Swap: Use chicken or vegetable broth for a lighter flavor, though beef broth is richest.
Herb Variations: Replace thyme with rosemary or bay leaves for a different herbal profile.
Spicy Kick: Add a pinch of cayenne or red pepper flakes for a subtle heat.

Gluten-Free: Use gluten-free beer and ensure broth is gluten-free for a fully gluten-free dish.
Low-Carb: Swap potatoes for cauliflower or extra parsnips to reduce carbs while keeping heartiness.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat gently with a splash of broth.

Freezer: Freeze in portioned containers for up to 3 months; thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop or in the microwave, adding broth to maintain moisture.