Take 10 minutes to prep in the morning, then set a slow cooker on low and go about your day
You'll Need:
1 Tbsp canola or olive oil
3 lb chuck roast
Salt and black pepper to taste
2 Tbsp red wine vinegar
5 yellow onions, sliced
1 can dark beer (we like Guinness, but the Belgians don't), plus more if needed
2 cups low-sodium beef stock
1 Tbsp Worcestershire sauce
4 bay leaves
8 ounces button mushrooms, each cut in half (optional)
How to Make It:
*Heat the oil in a large skillet over high heat. Season the chuck all over with salt and pepper. Add the beef to the pan and sear until all sides are nicely browned, about 10 minutes. Remove the beef, then add the vinegar, onions, and beer to the pan, scraping up any bits that may cling to the bottom.
*Place the beef in the base of a slow cooker and pour the onions and beer over. Add the stock, Worcestershire, and bay leaves; if the liquid doesn't cover all or most of the beef, add a bit more beer. Cook on low for 6 hours (or on high for 4). If using the mushrooms, add them in the last hour of cooking. Discard the bay leaves. Serve the beef with the vegetables and a good ladle of the braising juices, or a sauce made from the liquid.
Makes 8 servings
Cost per serving: $3.08
345 calories
13 g fat (3.5 g saturated)
437 mg sodium
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