STOUT & HONEY BEEF ROAST RECIPE
Here's a heartwarming meal that's ideal for chilly days and hectic nights. Honey, beer and seasonings make the sauce different and oh-so good. -Taste of Home Test Kitchen
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Place the potatoes, carrots and onions in a 5-qt. slow cooker. Cut roast in half; transfer to slow cooker. In a small bowl, combine the broth, beer, honey, garlic, marjoram, thyme, salt, pepper and cinnamon; pour over top. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
- Remove roast and cut a portion of the meat into cubes, measuring 2 cups; cover and save for another use. Slice the remaining beef and keep warm. Strain cooking juices, reserving vegetables and 1 cup juices; skim fat from reserved juices.
- Transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef and vegetables.
- Yield: 4 servings plus leftovers.
- Originally published as Stout & Honey Beef Roast in Simple & Delicious
- April/May 2011, p11
- Nutritional Facts
- serving equals 894 calories, 33 g fat (13 g saturated fat), 221 mg cholesterol, 952 mg sodium, 73 g carbohydrate, 6 g fiber, 72 g protein.
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