Apple Cider and Beer Braised Pot Roast: Printer Friendly Version!

Apple Cider and Beer Braised Pot Roast


2-1/2 to 3-1/2 pound Top or Bottom Round beef roast

1 large onion, peeled and sliced into thick rounds

1 packet dry beefy onion soup mix (Any brand will do.  Most come in boxes with two envelopes.  Just use one!)

2 cups fresh apple cider

1 (12 ounce) can good beer (Do not skimp here.  Use a good beer that you like; porter, stout, or ale.  I prefer ale in this dish.)

1-1/2 Tablespoons British-style hot mustard (I use Coleman’s mustard)

1-1/2 Tablespoons Worcestershire sauce

1 clove garlic, peeled and minced

1 teaspoon dried ground ginger

3/4 teaspoon mild curry powder

Place the thick rounds of onion over the base of the crock of your slow cooker.

Trim as much surface fat from the roast as you can.  Place roast on top of the onion rounds.  Smear the top of the roast with the hot mustard and sprinkle the dry onion soup mix, curry powder and dried ginger over the top.  Drizzle the apple cider, beer and Worcestershire sauce over and around the roast.  Add the garlic to the liquid surrounding the roast.  Cover and cook on low for 8-9 hours or until a piece of the roast is easily pulled apart with a fork.

Slice or shred the the roast into large pieces and return to the cooking liquids in the crock.  Toss gently to coat and serve.  My favorite accompaniments are broiled polenta square (or Italian grits as my kids call them) topped with grated Romano or Fontina cheese, roasted cauliflower, a tossed salad, and hot crusty bread covered in butter.    It is equally wonderful with mashed or roasted potatoes and glazed carrots.