Crockpot Ale Roast with Root Vegetables
When I made this recipe, I forgot somehow that I don't like beer... That being said, I converted the original recipe to a crockpot recipe, and I really enjoyed the root vegetables. That's a combination I will definitely be using again.
3 pound roast (the original recipe called for pork shoulder, but I used beef rump)
2 tablespoons vegetable oil
1 medium onion (chopped)
2 Carrots (chopped)
1 medium Turnip (chopped)
1 medium Rutabaga (chopped)
2 cloves Garlic
1 tablespoon Tomato Paste
3 tablespoons Flour
12 oz bottle Ale Beer
1 cup Chicken Broth
1/2 cup Apple Cider
1 tablespoon White Wine Vinegar
5-6 fresh sprigs Thyme
Heat olive oil in a large heavy-bottom skillet and sear all sides of your roast.
In the meantime, prepare all your vegetables and get them in the crockpot.
Stir to combine.
Once the roast is seared on all sides, place on top of the vegetable mixture in crockpot.
Cover and cook on low for 8 hours.
Serve with crusty bread for soaking up the juices. Enjoy!