Roast Beef with Garlic (in the slow cooker)
3 lbs boneless beef chuck roast, trimmed
10 oz mushrooms, chopped
2 tablespoons vegetable oil
2 medium onions, chopped
24 cloves garlic, chopped
2 beef bouillon cubes
1/2 cup hot water
12 ounces lager beer
1 tablespoon light brown sugar
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
In a large pan, heat 1 tbsp. of the oil and brown roast on both sides, seasoning with salt and pepper to taste. Remove to a plate and loosely cover. If needed, add the remaining oil to the pan. Saute the onions 2-3 minutes or until just softening.
Add the garlic and mushrooms, cook until onion and garlic are tender. In a small bowl or measuring cup combine the boullion cubes and the hot water. Stir. Add to pan and stir again. Add the beer, brown sugar, mustard, and vinegar. Stir to combine. Pour mixture into the bottom of the slow cooker. Place roast on top of the sauce. Cook on low for 7-8 hours. After 7-8 hours, add the dissolved corn starch and stir to combine. Sauce should begin to thicken, cook an additional 15-30 minutes as needed.