99 Bottles of Beer on the Wall….

Do you work?  I work.  I work and work and then I need to make dinner.  And I don’t really like making dinner.  So there’s that.

Enter: EASYDELICIOUSAMAZING Crock Pot Beef.  Tagline: It’s just that good.

This is without a doubt one of the easiest Crock Pot recipes you will ever try.  I almost hesitate to share it with you because it seems too ridiculously easy even to mention.  I kind of feel like I’m cheating on this whole “create a recipe and share it with your bleaders” thing.

Anyway, Start with any old roast.  Or a thick cut steak.  Or pork. Whatever. Season with Salt and Pepper and sear it in a heavy bottomed pan over Medium-High heat for just a couple of minutes on each side, until browned and caramelized all over.

Throw it in a Crock Pot.  Pour one bottle of the cheapest beer you can find into the searing pan to de-glaze, then pour the whole mishegoss into the Crock Pot.  Add enough beer to barely cover the meat.  Depending on the size of the roast, this might take three or four bottles.  You can also add veggies like potatoes and carrots if you like.

Note* When I say to use cheap beer, I’m not kidding.  There is just no reason to use the good stuff here.  The beer cooks down and takes on a deliciously beefy flavor.  It’s really okay.  Also, if you’re worried about the kiddos, don’t.  Most of the alcohol evaporates out of the sauce.

This will cook in 8 hours on Low or 4 hours on High, so plan accordingly.  When you’re ready to serve, Pull the meat out of the cooking liquid, cover in foil, and allow it to rest for 15-20 minutes.  Skipping this step can result in dry meat.  While that is resting, pour off the liquid into a saucepan, bring to a boil and reduce to simmer.  Let it reduce, intensifying the flavors.  You can add a cornstarch slurry (A couple Tbsp. of cornstarch in a little cold water, mix it up and add to the cooking liquid) to thicken it up like a gravy.  Boil some pasta and steam some broccoli at this time, also.

When the meat has rested, you can just slice it up, or do as I did here and shred it.  Serve and enjoy!


Happy Thursday!


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