Slow-Cooker Beer Beef

Beer gives this moist chuck roast a special flavor, especially when combined by the herbs, spices, and tangy vinegar imparted by Italian dressing.

If you end up with a lot of sauce liquid when the beef is done, do what I did. I reduced it by about half, then thickened it a bit with a flour slurry, using about a tablespoon of all purpose flour whisked in a quarter-cup of tap water until smooth.

Ingredients 

• CHUCK ROAST, 1, three-pounds
• SALT, ½ teaspoon
• BLACK PEPPER, ¼ teaspoon
• GARLIC, 4 cloves
• RED ONION, 1, sliced
• ITALIAN DRESSING, 1 cup
• BEER, 1 cup (drink the remainder of the bottle as a reward)
• BAY LEAVES, 2

 Directions 

1. Place the chuck roast into a 6-quart or larger slow cooker. Sprinkle the roast with the salt and pepper. Place the garlic cloves on top of the roast. Add the red onion, then pour over the Italian dressing and beer. Place the bay leaves on top.
2. Cover and cook on high for 6 hours or on low for 8-10. Don’t open the lid during the cooking time. 
3. Discard the bay leaves and cut the meat into large chunks.
4. Smash the garlic with the back of a fork and stir the garlic into juices.