Prep Time: 20 mins
Cook Time: 8 hrs 10 mins
Total Time: 8 hrs 30 mins
Servings: 8 servings
- 2 – 2 1/2 lbs boneless chuck roast, trimmed and cut into 1-2 inch pieces
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 Tbsp vegetable oil
- 12 oz dark stout beer (I usually use Guinness)
- 3 cups beef broth
- 3 carrots, peeled and cut into 2 inch pieces
- 2 parsnips, peeled and cut into 1 inch pieces
- 1 1/4 lb baby Yukon gold potatoes, halved or quartered
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 2 tsp fresh sage, minced
- 2 Tbsp beef base (better than bouillon)
- 2 Tbsp tomato paste
- 1-2 Tbsp prepared horseradish
- 1 Tbsp softened butter
- 1 Tbsp all purpose flour
Season beef pieces with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat vegetable oil in a large skillet over MED-HIGH heat until shimmering, then add beef in a single layer (you may have to do this in batches to avoid overcrowding the pan). Brown on all sides, about 1-2 minutes per side, then turn off heat. Remove beef to slow cooker.
Pour beer and broth into hot pan and stir to loosen any browned bits. Let sit for a few minutes while you add other ingredients.
Add carrots, parsnips, potatoes, onion, garlic, sage, beef base and tomato paste to slow cooker with the browned beef. Pour beer/broth mixture from the skillet into the slow cooker. Cover and cook on LOW for 7 – 7 1/2 hours.
Mix together butter and flour to form a pasty ball. Remove lid, add horseradish and butter/flour mixture, stirring well. Cover and continue cooking another 20-30 minutes, stirring occasionally. Taste, and add additional salt and pepper as needed.
Sprinkle with fresh parsley and serve!