An easy dinner made in the slow cooker, this Chili Beer Pot Roast can also be made with with beef broth if you'd prefer no alcohol.
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Ingredients
2tablespoonsolive oil
3 - 3 ½lb.boneless chuck pot roast
1 15-ouncecan crushed tomatoesundrained
1 4-ouncecan chopped green chili peppers
1cupbeercan substitute 1 cup of beef broth
2teaspoonchili powder
2teaspoonsinstant beef bouillon granulesI used this beef bouillon base
2tablespoonscornstarchor all-purpose flour
Instructions
Place a skillet over medium-high heat and add olive oil.
Trim the fat from the meat and brown on all sides in the skillet.
Place the tomatoes, chili peppers, beer (or broth), chili powder and beef bouillon into the slow cooker. Cook on low for 6 - 8 hours or on high for 4 hours.
Remove the meat and shred with forks. Add the cornstarch (or flour) to the gravy and stir until thickened.
Return meat to slow cooker and cook on low for an additonal 15 minutes to half hour.
Serve over noodles or rice.
Notes
Grammom originally made hers in her Dutch Oven and simmering it for 2 1/2 hours after bringing it to a boil if you prefer to cook it that way.
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