Ingredients
2-3 pound beef roast (we like London broil a lot)
1-1.5 pound small mushrooms (our store sells them bulk, so its easy to pick out the small ones)
1 pound pearl onions, tops bottoms and skins removed
1/2 bottle brown ale (preferably malty, low bitterness)
1/2 c. water or broth
1 tsp dried thyme
1/2 tsp (or less) dried rosemary
S and P
If time allows, brown meat, them combine remaining ingredients in slow cooker, and cook until you get home from work. Serve with mashed, baked or roasted potatoes, or add potatoes directly to the pot for a one dish meal. The juice is pretty flavorful, but if you like you can reduce it. I recommend drinking one of the beer’s brethren alongside the meal.
I prepare this the night before – I pour 1/2 of the beer into a container, drink the rest (beer in the morning is not as much fun) and skin the onions. In the morning, I wash the mushrooms really well, brown the meat if I have time, then throw everything into the slow cooker and forget about it until I come home.
