Kent said this was the best roast he's ever eaten. Your house will smell amazing in a few hours after the flavors get going in the crock pot. I use an arm beef roast from our local farm, but you could use another type of roast, too. I've also used one arm roast and one pork loin before — my Mom used to make beef and pork roasts together and they were always so moist and flavorful. I've started this as late as 10:30 in the morning for a 5:30 supper, but the longer it cooks, the better.
If you can't find a good local source for safe pastured meats, click here to order online.
***See below for instructions on making gravy.
Simple Crock Pot Recipe
Throw the following into a crock pot:
- I use one like this it's big and lead-free or this stainless steel one would be good too...
- Two 3-4 pounds beef roasts OR one beef roast and one pork roast or one or two pork loins – really anything works, so just use what you have. (If you're starting with meat that is already thawed, you could first brown it on all sides in a frying plan with bacon grease or ghee for more flavor, but I rarely think ahead enough and just end up throwing them in frozen.) Again, if you can't find a good local source for safe pastured meats, click here to order online.
- 2 Guinness or other dark beer If you only have one beer, add a little water with it. Also, if you don't have a dark beer, any beer will do, but it won't have quite as much flavor.
- 6 garlic cloves chopped
- 1 large onion chopped
- 6 Tablespoons palm or coconut sugar
- 6 Tablespoons paprika
- Optional: Add a bayleaf or two
- Sprinkle some parsley all over the top
Two hours before you want to eat, toss in the following:
- Peel and chop carrots, potatoes, celery, turnips, etc. Anything your family will eat and as much as you can get down into the liquid in the crock pot where it will cook and get soft. I use organic as much as possible.
- Add pepper and sea salt to your taste.
- Note: If you'll be getting home just shortly before you want to eat, you can steam your veggies first to get them soft (it's faster than in a crock pot) and then add them to the juices in the crock pot to get them flavorful, or just serve them with gravy.
- When you're ready to eat, you can either eat it as it is, or if you want gravy (and who wouldn't?)…
Here's how to make gravy:
- Remove the meat and vegetables to a serving platter and either put them into your warming drawer if you have one or cover with foil to keep warm. Run a strainer through the liquid to get any grizzly pieces out or smaller bones if needed.
- Pour the juices into a frying pan on the stove. Bring to a slow boil. If it doesn't look like you'll have enough gravy you can add some of this organic beef broth in to make sure you have enough. (Made from pastured animals!)
- In the meantime mix together 3/4 cup flour with 1/2 teaspoon sea salt in a bowl, then add enough water to make it a little bit thick, but still pretty easy to whisk. (I've read that adding the salt to the flour like that first helps prevent lumps.)
- Start adding a little of the meat juices into the flour mixture, a ladle-full at a time and keep whisking -- this is called tempering, it warms up the flour mixture slowly instead of pouring it all into your boiling water quickly, which causes LOTS of lumps. Do this with 3-4 ladles full of juices or so, then take this mixture and pour the whole thing into the pan with the rest of the meat juices, and keep whisking. It should start to thicken quickly.
- Start taste-testing as you add herbs and seasonings for flavor, such as parsley, onion powder or garlic powder, a little at a time, more sea salt and pepper, then more taste-testing until it's dreamy. Just salt and pepper is fine too if you're in a hurry.
- By the way, some use arrowroot flour or organic cornstarch for thickening instead of flour, but the amounts will be different. I haven't done it enough to have the amounts down pat, so start with a small amount first and go from there.
- Serve the gravy over the meat and vegetables and enjoy all the wonderful flavors!
Let me know what you think — is this how you make your roast dinners? If not, let us know what you do differently so we have variations to try, thanks!
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I am curious if this is cooked on low or high if your meat is thawed, and are starting around 10:30.
If you’ll be home, you could do high for a couple hours and then turn it down to low once you see how it’s coming.
If you won’t be home, turn it on high and it’ll be fall-apart tender for later. Make sure you have liquid in the bottom.
I put this in the crock pot this morning. Didn’t have Guinness, but used another dark ale from a local brewery! I only put in about 2 tablespoons of sugar as 6 sounded way sweet. Same with the paprika (I’m a coward!). Had no bay leaf, so used a “steak, roasts, chops” herb blend.
One question, doesn’t it need salt?
Yes! I just fixed that in the post, thanks Jeanmarie! 🙂
Red wine instead of beer, and a little homemade Worcestershire sauce. I also will throw a can (home-canned) of tomatoes on top, especially when i add the later veggies and it helps to tenderize a tougher cut, cover the other veggies with flavor, and doesn’t matter that they’re not fully submerged in the existing broth. Before I married, hubs used to make a crockpot roast for his girls (they called it Grosst), but making it this way, we have no leftovers!
I may have to try it with beer next time!
I made this tonight, very rich and really good.
I think I will skip the sugar next time, as it was too sweet for me. I also used gluten-free beer, maybe that had something to do with it. And will add black pepper (ran out.)
Do you ever make bone broth in the crockpot? Would this 8 qt crockpot be adequate for making beef bone broth? Your thoughts are appreciated!!!
I sure do, all of the time! Here’s my post on broth: