Stout & Honey Beef Roast

• servings: 12 servings
• total time: 8 hours 15 minutes

Ingredients

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 stout 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

Directions

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 8-10 hours, until meat and vegetables are tender.

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.

Nutrition

• Calories: 361
• Total Fat: 15g fat (6g saturated fa
• Cholesterol: 98mg
• Sodium: 340mg
• Total Carbohydrate: 25g carbohydrate (14g su
• Dietary Fiber: 2g fiber)
• Protein: 31g protein.