Go Back

Drunken Garlic Crock Pot Roast

Sue Lau
Prep Time 15 mins
Cook Time 6 hrs
Course Main Dish
Cuisine American


  • slow cooker


  • 3 tablespoons oil
  • 3 pounds boneless beef chuck roast
  • salt and black pepper
  • 3 large onions sliced
  • 2 whole bulbs garlic peeled (cloves left whole)
  • 1 tablespoon beef base
  • 20 ounces lager beer
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Italian seasoning
  • cornstarch slurry as needed
  • small amount of kitchen bouquet optional


  • Pat beef dry with paper toweling then season with salt and black pepper.
  • Sear beef on both sides in oil then place in the bottom of the slow cooker.
  • Stir together the beef base, beer, mustard and Italian seasoning.
  • Pour over the beef and top meat with garlic and onions.
  • Cover the cooker and cook on low for 6-8 hours (I did 7.5) until a fork twists easily in the meat.
  • Remove meat and onions to a platter and tent with foil.
  • Degrease the cooking liquid and thicken with a cornstarch slurry to make a gravy, adding kitchen bouquet if desired, to improve color.
  • Serve with mashed potatoes, rice, or noodles.


From the kitchen of palatablepastime.com
Keyword chuck roast, crock pot, roast beef, slow cooker