Slow Cooker Beer-Braised Roast over Grits and a Mixed Green Salad

Slow Cooker Beer-Braised Roast over Grits and a Mixed Green Salad 4.32/5 (31 votes)

This is a nice twist on a traditional pot roast. The roast is seasoned with just a touch of coffee and then cooked all day in beer; creating a tender and flavorful piece of meat and incredible gravy. All piled high on top of creamy grits. Ummm.

Slow Cooker Beer-Braised Roast



  • 1 1/2 pound boneless chuck roast, fat trimmed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon ground coffee
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons tomato paste
  • 2 cloves garlic, minced or pressed
  • 12 ounces dark beer
  • 3/4 teaspoon dried thyme
  • 1 beef bouillon cube
  • 1 pound pearl onions, fresh or frozen
  • 1/2 pound carrot, peeled
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon cornstarch


  1. Sprinkle roast with salt, pepper, and coffee.
  2. In a heavy pan, heat olive oil until it begins to shimmer. Add beef and brown for 3-4 minutes per side.
  3. Transfer the beef to the bowl of a slow cooker.
  4. Add tomato paste, garlic, beer, thyme, and beef bouillon cubes to the pan. Bring to a boil, reduce to simmer, and stir until bouillon cubes have dissolved.
  5. Pour into slow cooker and top with carrots and onions.
  6. Cover and cook on low for 8-10 hours.
  7. Transfer meat and vegetables to a serving dish. Pick through the meat and discard any large pieces or fat, then pull apart with forks.
  8. Skim as much grease as you can from the top of the cooking stock then pour it into a pan.
  9. Add balsamic and bring to a boil. Ladle about 1/4 cup of the stock into a small bowl and mix with cornstarch. Pour mixture back into the pan and simmer until it is slightly thickened. If you would like the sauce to be thicker, combine 2 tablespoons sauce with an additional 1T cornstarch.
  10. Drizzle meat and vegetables with some of the sauce and serve the remainder at the table.

Nutritional Information

Serving Size 295g Calories 480 Fat 29 Sat Fat 11 Sodium 590 Carbs 15 Sugars 5 Fiber 3 Protein 32.

Creamy Grits



  • 2 cups whole milk
  • 1 cup water
  • 3/4 cup instant grits
  • 4 tablespoons butter
  • 1/2 teaspoon kosher salt
  • 1/2 cup Parmesan cheese (grated)


  1. Bring water and milk to a boil.
  2. Add grits and stir constantly for about 5 minute until thick.
  3. Remove from heat and stir in remaining ingredients until cheese is melted.
  4. Adjust seasoning with salt and pepper and serve.

Nutritional Information

Serving Size 174g Calories 201 Fat 12 Carbs 19 Fiber 0 Protein 6.4.

Side Salad



  • 3 cups baby mixed greens
  • 1/2 cup sliced mushrooms
  • 1/4 cup red onion, thinly sliced
  • vinaigrette (leftover from another meal)


  1. Toss greens and vegetables with vinaigrette and serve.


KID NOTE: They did great with the roast and vegetables and ok with the grits.

VEGETARIAN TIP:  Replace the meat with a variety of mushrooms.

GLUTEN FREE MODIFICATIONS:  Replace the beer with beef stock and omit the bouillon cubes. Use GF grits.


  1. CatherineEmily says:

    Hello! I made this meal and it was really yummy! Okay, I didn’t make the salad (made some artichokes instead b/c I had been wanting to try that out), but I made the roast beef and the grits. I found out I like grits…I’ve never had them before. However, I don’t like the grits and roast beef together, so I’m going to make mashed potatoes and eat the rest of the roast beef with mashed taters. I will find something else to eat the grits with (they are super yummy). Also, I apologize, but I accidentally hit the rating button on my Kindle, then I couldn’t change it. So, there is one 3.25 star rating that should really be 4.5 stars! Thanks for recipes for a super yummy meal!

  2. vbiggers says:

    The beef was delicious! I love grits, but thought the Parmesan flavor was too strong. I will cut back next time.

  3. stephchen says:

    The whole family enjoyed the roast. I added mushrooms and subbed beef broth for the beer and beef bouillon.

  4. household9 says:

    Made the recipe as is and LOVED it! I had to double it because of our large family and we ate three complete pounds of roast. So yummy! Love it with the grits. So much better then serving with a traditional potato!!!

  5. mturner says:

    Made this last night…OH MY WOW!! The best crock pot meal I have ever made! The beef and gravy was SOOO good over the grits! I did use cheddar cheese instead of parmesan in my grits because I had cheddar on hand. They were delish!

  6. tobiasmom says:

    This roast was to die for! I made it over mashed potatoes, and my family licked their plates clean. Yum!!

  7. rafew says:

    Very good. I loved the grits, but husband says mashed potatoes!

  8. KusmierFamily says:

    Winner! Ironically the only dark beer we had on hand was a coffee stout! I had to use a pork roast on hand and I only hand polenta on hand. It was all incredible!

  9. joelle says:

    Does the beer have to be a dark beer?

  10. Leigh says:

    Great meal! The grits were delicious!

Leave a Reply to joelle