Quick Prep Slow Cooker
Beer-Braised Pot Roast
Steamed Brown Rice and Green Beans with Thyme
Ingredients
- 1 Tbsp olive oil
- 1½ lb boneless shoulder pot roast, well trimmed
- ½ tsp salt
- ½ tsp freshly ground pepper
- ½ cup water
- 1 clove garlic, minced
- 1 onion, sliced
- 2 carrots, sliced
- 1 (12-oz) bottle stout beer (or use low-sodium beef broth)
- ½ tsp dried thyme
Instructions
- Heat oil in a large skillet over medium-high heat.
- Sprinkle roast with salt and pepper; brown on all sides in hot skillet.
- Remove roast.
- Add water to pan, stirring to loosen browned bits; set aside.
- Place garlic, onion and carrots in a 4-quart slow cooker coated with cooking spray.
- Place browned roast over vegetables in cooker.
- Pour beer and the water over roast; sprinkle with thyme.
- Cover and cook on LOW 7 to 8 hours or until tender.
- Cut roast into serving-size portions.
- (Reserve one-third of roast for Cowboy Chili).
Side Dish Ingredients
- ½ cup brown rice
- 1 (12-oz) pkg steam-in-bag green beans
- 1 Tbsp butter
- ¼ tsp dried thyme
- ¼ tsp salt
- ¼ tsp freshly ground pepper
Side Dish Instructions
- Prepare rice according to package directions.
- Microwave green beans according to package directions; transfer to a serving bowl.
- Stir in butter, thyme, salt and pepper.
Clean Eating Meal Plan
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