Slow Cooker Stout & Honey Beef Roast

Well, Wednesday is almost done and I have had a good day.

I had lots of computer work to do at work today and after lunch I realized I had hardly moved from my chair at all. So I realized if I wanted to achieve 5000 steps, the goal I have set with my DIL then I would need to get up and move. It was sunny day, so I went out for a 30 minute walk around the local neighborhood. I do quite enjoying looking at people’s gardens and plants as I walk about.

When I got home I was greeted by the smell of dinner. All I had to do was fix up some vegetables and we were ready to eat. The best thing about tonight’s dinner is that there is some leftover beef for my hubby to have in a sandwich tomorrow and some is in a container in the fridge ready to turn into something else for dinner on Friday!!

Breakfast: 166
Protein Smoothie

Lunch: 352
1 cup Grapes, Fresh
Protein Meal Replacement Bar

Dinner: 625
Slow Cooker honey beef roast
Brussels Sprouts
Beef, Roast, Sirloin, Cooked

Snacks: 110
2 Hershey cookie and cream eggs

Fitbit 5,874 Steps / 16 Stairs

Exercise: 30 minute walk

Stout & Honey Roast Beef

Slow Cooker Stout & Honey Beef Roast

8 small red potatoes
4 medium carrots, cut into 1-inch pieces
2 medium onions, quartered
1 boneless beef chuck roast (4 pounds), trimmed
1 can (14-1/2 ounces) beef broth
1 cup stout beer or additional beef broth (I used beef broth)
1/2 cup honey
3 garlic cloves, minced
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
1/4 cup cold water

1. Place the potatoes, carrots and onions in a 5-qt. slow cooker. Cut roast in half; transfer to slow cooker. In a small bowl, combine the broth, beer, honey, garlic, marjoram, thyme, salt, pepper and cinnamon; pour over top. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
2. Remove roast and cut a portion of the meat into cubes, measuring 2 cups; cover and save for another use. Slice the remaining beef and keep warm. Strain cooking juices, reserving vegetables and 1 cup juices; skim fat from reserved juices.
3. Transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef and vegetables. Yield: 4 servings plus leftovers.

The reserved roast beef is going to be used on Friday.


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