Drunken Garlic Crock Pot Roast

Prep Time
Cook Time
7h 15m
Ready In

"Don't be afraid of all the garlic in this! It gets really mild from the long cooking process and gives the meat a wonderful flavor. This is a favorite for me, and I hope it will be for you, too. Different brands of beer will give you different amounts of sweetness ranging from bitter to malty (common beer characters). Try going with less sugar until you know how your beer will taste (as most of them add some amount of sweetness regardless)."

Original is 4-5 servings


  • Serving Size: 1 (481.5 g)
  • Calories 555.7
  • Total Fat - 18.5 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 193.3 mg
  • Sodium - 677.1 mg
  • Total Carbohydrate - 23.5 g
  • Dietary Fiber - 1.5 g
  • Sugars - 11.9 g
  • Protein - 67 g
  • Calcium - 104.1 mg
  • Iron - 6 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.

Step 2

Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, them cook until the onions are tender, a few minutes more.

Step 3

Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.

Step 4

Pour mixture into the bottom of the crock pot.

Step 5

Place roast on top of liquid, cutting into pieces if it doesn't lay flat.

Step 6

Set the crock pot on low and cook for 7-8 hours.

Step 7

Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.

Step 8

Serve gravy over meat or with potatoes or noodles.


No special items needed.

2 Reviews


EXCELLENT recipe. I made this exactly as directed. Thanks for posting.


review by:
(4 Aug 2013)


A wonderful tasting pot roast, and so easy to make. I am a huge fan of garlic, and I loved all the garlic in this recipe. The roast was moist, tender, and full of flavor. I added some baby carrots and peeled potatoes the last hour of cooking, and whipped up a bit of a slurry to make the gravy. I also had some homemade dinner rolls left over in the freezer that I thawed out, which was perfect for mopping up the plate. The combo of dark beer and all the other seasonings made a most favorable pot roast. Will certainly be making this again. Delish! Thanks for posting this recipe Sue!


review by:
(5 Mar 2013)

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