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This recipe is adapted from the many, many that I have tried, and I think it’s just perfect. It is not too salty and the beer taste is so subtle and wonderful. Do not be afraid!
Season the chuck roast. I used salt, pepper, garlic powder and onion powder.
Place the chuck roast in a crock pot.
Mix onion soup mix in the beef consomme and pour over the chuck roast.
Pour a bottle of beer over the meat. I find that the darker and richer the beer is, the better the au jus turns out.
Place the bouillon cubes on opposite sides of the meat.
Cover the crock pot and cook on low for 7 to 8 hours.
Take out the meat, slice or shred (it will be falling apart) and place back into the juice until ready to serve.
I suggest using toasted French bread or po-boy loaves. We love this with provolone cheese melted on the toasted bread, and sometimes with caramelized onions and spicy or creole mustard. However you serve this, PLEASE dip into the au jus. It is to die for.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!