Slow Cooker Oktoberfest Pot Roast

Slow Cooker Oktoberfest Pot Roast

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • ​1 Tablespoon vegetable oil
  • 3 to 3 1/2-pound chuck pot roast
  • 2 medium onions, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup flour
  • 1/2 cup beef stock
  • 1 cup pumpkin-spiced seasonal beer
  • 1/2 teaspoon pumpkin pie spice
  • 3 large sweet potatoes, peeled, cut in 2-inch chunks

Directions

  1. Heat oil in stovetop-safe slow cooker cookware over medium-high heat. Brown roast on both sides.  Remove roast from cookware; set aside.
  2. Add onions and garlic to cookware. Cook until just beginning to soften, about 3 minutes.
  3. Sprinkle beef with salt and pepper. Place beef on top of onions and garlic.
  4. In a small bowl, combine flour and beef stock. Add beer and pumpkin pie spice. Pour around beef in cookware.
  5. Cover and place cookware on slow cooker base. Cook on HIGH for 2 to 2 1/2 hours or on LOW for 4 to 4 1/2 hours. Add sweet potatoes to cookware, arranging around beef. Cover and cook an additional 2 to 2 1/2 hours on HIGH, or 4 to 4 1/2 hours on LOW.

Serves: 6-8

Test Kitchen Tips:

  • If using a slow cooker with crock, brown meat and cook onions and garlic in a large skillet over medium-high heat. Transfer ingredients to slow cooker crock and cook as directed.
  • Sweet potatoes can be added at the beginning of cooking time, but will be very soft.
  • Carrots, potatoes or other root vegetables may be substituted for sweet potatoes.

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top