Stout & Honey Beef Roast

• 12 small red potatoes (about 1-1/2 pounds), scrubbed
• 6 to 7 medium carrots (about 1 pound), peeled and cut into 1/2-inch pieces
• 2 medium onions, quartered
• 1 boneless beef chuck roast (4 pounds), trimmed
• 1 can (14-1/2 ounces) beef broth
• 1 cup beer or additional beef broth
• 1/2 cup honey
• 3 garlic cloves, minced
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Minced fresh thyme, optional

1. Place potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; transfer to slow cooker. In a small bowl, combine next 9 ingredients; pour over top. Cook, covered, on low until meat and vegetables are tender, 8-10 hours.
2. Slice beef and keep warm. Strain cooking juices, reserving vegetables and 1 cup liquid. Skim fat from reserved liquid; transfer liquid to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef and vegetables. If desired, top with fresh thyme.

red potatoes, carrots, onions, chuck roast, beef broth, beef broth, honey, garlic, marjoram, thyme, salt, pepper, ground cinnamon, cornstarch, cold water, fresh thyme

Taken from www.tasteofhome.com/recipes/stout-honey-beef-roast/ (may not work)