Beef Pot Roast with a Twist



3-4 lb. Beef Chuck Roast

2 T Butter

2T Cooking Sherry (can use the good stuff)

1T Worcestershire sauce

1 T Balsamic Vinegar

Garlic or Seasoning Salt

1/2 Medium Yellow Onion, diced

1 Clove Garlic, minced

2 Celery Stalks, diced

2 Carrots, diced

3-5 Red Potatoes, diced, can peel

1/2 C Dark Beer

4 C Beef Broth

3 T Dijon Mustard

2 T Spicy Mustard

2 tsp. Dried Rosemary

1/2 tsp. Dried Thyme

1/2 tsp. Ground Sage

1/4 tsp. Paprika

1/4 tsp. Cumin

Salt and Pepper to taste


-Heat butter, vinegar, sherry, Worcestershire sauce over medium high heat, coat roast in garlic salt.  Place meat in hot pan and sear all sides.  Place roast in crockpot, pour in braising liquid.

-Add all other ingredients to crockpot, cook low 6 hours or until veggies are tender.  Enjoy!

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