Slow Cooker Beer-Braised Pot Roast

• 3 pounds beef roast, such a chuck
• 1 tablespoon salt
• 2 tablespoons freshly ground black pepper
• 3 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2-3 sprigs fresh thyme
• 2 large carrots, chopped
• 1 cup beef broth
• 12 ounces stout beer
• 3 tablespoons corn starch

1. Season the roast with salt, pepper, and thyme. Heat the olive oil in a large skillet over medium-high heat. Place the meat in the skillet and sear it on all sides until it's brown all over. Transfer the meat to a slow cooker.
2. Add onions, garlic, thyme, bay leaf, broth, and beer. Turn on high and cook, covered, for 3 hours. Remove the lid and add carrots and cornstarch mixed with meat juices into a paste (prevents from clumping up). Cook on low for another hour or longer, depending on your slow cooker. The roast is ready when it's fall-apart tender.

beef roast, salt, freshly ground black pepper, olive oil, onion, garlic, thyme, carrots, beef broth, stout, corn starch

Taken from food52.com/recipes/68459-slow-cooker-beer-braised-pot-roast (may not work)