Pot Roast Recipe

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October 7, 2010 by The Perfectly Imperfect One


Great Sunday night dinner. I made this for us for dinner on Sunday night, and it was delicious. I love adding beer to meat 😉 it is so nummy. It has an easy preperation and doesn’t take long to prep, but does take a while to cook, which is ok because you can start the cooking in the early afternoon and then leave it for a while with little to no supervision. Let me know if you make this and how yours turns out 🙂

Pot Roast

Tina's Beer Pot Roast

Ingredients

2 pound round rump (beef)

3 red potatoes

half a small bag baby carrots

5 half sticks of celery

Garlic Salt

Onion powder or 1/4 of an onion

Salt and Pepper

1 can or bottle of beer (preferably coors light, I used 1 bottled bud light)

Water

Directions

Season beef with preferred seasonings. Place rump in slow cooker poor half the can or bottle of beer over seasoned beef. Add water to cover beef, or use the rest of the beer until meat is completely covered by liquid. Cook on high medium to high heat in slow cooker for about 2 hours, then cut up potatoes to fit in slow cooker. Cook for about another hour. Add carrots and celery and onion if you chose an onion instead of seasoning. Cook for another hour, or until meat is soft and juicy. Make sure that if your veggies don’t fit, you remove some liquid to avoid overspill. And, remember to make sure there is enough liquid to cover the beef and the veggies, so if you take out too much liquid, make sure you add more. This dish serves somewhere between 2 and 4 people depending on appetite.

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