Clarion County Recipe of the Day: Stout & Honey Beef Roast
Here’s a heartwarming meal that’s ideal for chilly days!
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
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
-Place potatoes, carrots, and onion in a 5-qt. slow cooker. Cut roast in half; transfer to slow cooker. In a small bowl, combine the next 9 ingredients; pour over top. Cook, covered, on low for 8-10 hours, until meat and vegetables are tender.
-Slice beef and keep warm. Strain cooking juices, reserve vegetables, and 1 cup of 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.
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