Slow Cooker Beer Pot Roast

A proper pub-style Sunday dinner, done in a slow cooker. Beef joint braised low and slow in Perła honey beer, beef gravy, and a couple of tablespoons of tomato - the malt from the beer gives the gravy a depth you don't get from stock alone. Serve it in big Yorkshire puddings with everything piled in and gravy over the top. Six hours of waiting, ten minutes of actual work.

Ingredients

• 1.5 kg beef roasting joint, netted
• 4–5 large potatoes, cut into large chunks
• 4 carrots, cut into chunky pieces
• 1 onion, sliced
• 2–3 cloves garlic, crushed

Liquid & gravy

• 1 cup Perła honey beer — the malt is what gives the gravy its character
• 1 cup beef gravy — made up from granules beforehand
• 2–3 tbsp canned tomatoes
• Gravy granules, to finish
• Optional: a knob of butter, to finish the gravy

Seasoning

• 1 tsp thyme
• ½–1 tsp black pepper
• Salt — the gravy brings salt, taste before adding more

To serve

• Large Yorkshire puddings — shop-bought is fine, this is about the roast

Method

1. Season and sear the beef. Pat the joint dry. Season all over with salt, black pepper, and thyme. Heat oil in a pan and sear on all sides - including the long sides - for 2–3 minutes each until properly browned. Don't skip this. It's the flavour base the gravy builds on.

2. Build the slow cooker. Put the potatoes, carrots, onion, and garlic on the bottom. Place the seared beef on top, netting still on - it holds the shape during the long cook.

3. Add the liquid. Mix together the beer, gravy, and canned tomatoes. Pour around the beef - not over it. You want the liquid sitting about halfway up the joint, maybe less. The beef will release its own juices as it cooks.

4. Slow cook on LOW for 6–8 hours. Don't open the lid more than you have to. 6 hours gives you a joint you can slice; 8 hours and it'll start to pull apart. Either is correct depending on what you want.

5. Rest the beef. Lift it out carefully, cut off the netting, and rest for 10–15 minutes before slicing. This is non-negotiable - slicing too early loses all the juice.

6. Finish the gravy. Stir the cooking liquid in the slow cooker - it'll be thin from the veg juices. Add gravy granules gradually, stirring each addition until you hit the right consistency. Stir in a knob of butter at the end if you want it glossy and rich.

7. Slice and serve. Cut across the grain in fairly thick slices so they hold together. Place large Yorkshire puddings on the plate, load in the beef and veg, and pour plenty of gravy over everything.