Beer-Braised Beef Tips with Root Vegetables and Horseradish Recipe
This zingy pot roast is both comforting and exciting at the same time. The horseradish is subtle here, so if you prefer more of a punch, feel free to add more to your taste. Hearty Beer-Braised Beef Tips with Root Vegetables and Horseradish is the ideal one-dish wonder for chilly winter nights. Boneless chuck roast, carrots, parsnips, potatoes, onion, garlic, sage, and stout beer come together to create one savory dish that will have your family begging for second helpings. You’re going to want to make this slow-cooker meal for dinner tonight.
- 2 1/2 pounds boneless chuck roast, trimmed, and cut into 2-inch pieces
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 3 medium carrots, cut diagonally into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 1 pound baby Yukon gold potatoes, halved
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon minced fresh sage
- 1 (12-oz.) bottle stout beer
- 2 cups beef broth
- 1/3 cup chopped fresh parsley, divided
- 1 tablespoon prepared horseradish
- 2 teaspoons cornstarch
- Kosher salt and black pepper
How to Make
Season beef evenly with 1 1/2 teaspoons salt and 1 teaspoon pepper. Brown beef in hot oil over medium-high, in batches, about 1 to 2 minutes on each side. Place beef in a 6-quart slow cooker; add carrots, parsnips, and potatoes.
Cook onion in hot drippings over medium-high 4 minutes or until translucent and beginning to brown. Add garlic and sage; sauté 1 minute. Deglaze pan with beer, stirring to loosen any browned bits from bottom of skillet. Simmer 5 minutes or until beer is reduced by half. Add broth, and return to a simmer. Pour over mixture in slow cooker. Cover and cook 8 hours on LOW or until beef and vegetables are tender.
Transfer beef and vegetables to a serving bowl; keep warm. Pour liquid from slow cooker through a strainer into a medium saucepan; stir in 1/4 cup parsley and 1 tablespoon horseradish. Bring to a boil over medium-high. Reduce heat to medium, and simmer 20 minutes or until sauce is reduced to 1 cup.
Whisk together cornstarch and 2 teaspoons water. Gradually add to mixture in saucepan, whisking constantly. Simmer 1 minute, whisking constantly. Add salt and pepper to taste. Serve beef and vegetables with sauce and remaining chopped fresh parsley.
We tested with Guinness for the stout beer.