A flavorful and tender pot roast infused with garlic and ale, perfect for a comforting meal.
Heat a large skillet over medium-high heat and sear the beef chuck roast on all sides until browned.
Searing the meat locks in the juices and enhances the flavor.
Transfer the roast to the slow cooker.
Ensure the roast fits snugly in the slow cooker for even cooking.
In the same skillet, sauté the onions until softened, then add the garlic and cook for another minute.
Use the same skillet to retain the flavors from the seared meat.
Dissolve the beef bouillon cubes in hot water and pour into the skillet. Add the ale, brown sugar, Dijon mustard, and cider vinegar. Stir well.
Mix thoroughly to ensure all ingredients are well combined.
Pour the liquid mixture over the roast in the slow cooker.
Ensure the roast is partially submerged in the liquid for even cooking.
Set the slow cooker to low and cook for 7-8 hours.
Avoid lifting the lid during cooking to maintain a consistent temperature.
Remove the roast from the slow cooker and transfer the liquid to a saucepan. Bring to a boil.
Skim off any excess fat from the liquid for a smoother gravy.
Mix the cornstarch with cold water to create a slurry, then whisk into the boiling liquid to thicken.
Stir continuously to prevent lumps from forming.
Serve the roast with the gravy poured over it, alongside your choice of sides.
Garnish with fresh herbs like parsley for added color and flavor.
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