Beer-Braised Pot Roast

1 tablespoon olive oil
1 lb boneless shoulder pot roast
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
1 large sweet onion, sliced
2 carrots, peeled and sliced
12 oz bottle stout beer
1 teaspoon fresh thyme leaves

Serve with Steamed Brown Rice and Steamed Thyme Green Beans

Heat oil in a large skillet over medium-high
heat. Sprinkle roast with salt and pepper; brown
on all sides 10 minutes, turning occasionally.
Add 1 cup water to pan, stirring to loosen
browned bits; set aside. Place garlic, onions
and carrots in the bottom of a lightly greased
3½- to 4-quart slow cooker. Place browned
roast on top of vegetables in slow cooker. Pour
beer and water over roast; sprinkle with thyme
leaves. Cover and cook on LOW setting 7 to 8
hours or until tender. Cut roast into serving-size
portions.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LOVITAR.