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Flemish Pot Roast

This recipe is originally intended to be cooked in a convection oven at low heat for 5 hours.  We are going to try it out in the crock pot.  I think it’ll end up working out just as well.

Flemish Pot Roast

Total cook time: TBD

3 TBSP butter
4 lb boneless beef chuck roast
4 medium onions, chopped
2 TBSP flour
1, 12 oz can/bottle of beer
1 TBSP brown sugar
1 TBSP red wine vinegar
1 bay leaf
2 cloves garlic, minced
1 1/2 tsp salt
Chopped parsley for garnish

Instructions:

  • In a large dutch oven, melt 1 TBSP of butter.  Add the roast and brown well on all sides. Spoon off fat and remove roast to slow cooker.
  • In the same pan, melt additional 2 TBSP of butter.  Add onions and cook until softened and golden.
  • Sprinkle with flour and cook, stirring until bubbly.
  • Remove from heat and gradually stir in beer.
  • Then stir in brown sugar, vinegar, bay leaf, garlic, and salt.
  • Return to heat and cook until boiling, scraping up as much browning as possible.
  • Pour the mixture over the roast.
  • Cook in slow cooker on low for 6-7 hours.
  • Once done, remove roast from slow cooker.  Garnish with parsley, and slice.  Keep warm.
  • Skim fat, then add flour or cornstarch to thicken sauce.

 

Original instructions:  Just incase slow cooker doesn’t work.

  • In a large dutch oven, melt 1 TBSP of butter.  Add the roast and brown well on all sides. Spoon off fat.
  • In a large skillet, melt additional 2 TBSP of butter.  Add onions and cook until softened and golden.
  • Sprinkle with flour and cook, stirring until bubbly.
  • Remove from heat and gradually stir in beer.
  • Then stir in brown sugar, vinegar, bay leaf, garlic, and salt.
  • Return to heat and cook until boiling.
  • Pour the mixture over the roast.
  • Bake, covered, in 250 F convection oven for about 5 hrs.
  • Remove meat to serving dish; keep warm.
  • Skim fat from cooking liquid, then cook, stirring, over medium -high heat until it boils and thickens slightly.
  • Sprinkle meat with parsley, then slice.
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