This is no ordinary pot roast. First, it's rubbed with coffee. Then it simmers in dark stout beer and beef stock, yielding a deeply delicious gravy. Small carrots with tops and pearl onions elevate it further. Just be sure to pile the veggies on top of the beef after all other ingredients are in your cooker, so they'll cook perfectly and keep a vibrant color.
Freeze pot roasts and braised pork shoulders in their cooking liquid—it preserves the juicy flavor and tender texture while guarding against freezer burn. Portion cooled meat into zip-top freezer bags, add cooking liquid, and freeze up to 1 month.
Bacon, garlic, and red wine imbue humble chuck roast with robust character and rich beef-bourguignon flavor as the meat transforms in the slow cooker. Serve sliced or in chunks over Creamy Mushroom Grits.