You can truly set it and forget it when you cook a pot roast in the slow cooker. A quick assembly in the morning allows you to enjoy a great dinner at night.
In a large skillet heat the oil until shimmering. Season the chuck roast to taste with the salt and pepper or a seasoning mix. Sear the meat in the hot oil, turning it to brown all sides. Transfer the roast to the crock of a slow cooker.
Add the onion, mushrooms, and shallot to the drippings. Cook, stirring until the onions are clear and the mushrooms are lightly browned. Add the ale and the tomato paste to the pan. Season with salt and pepper. Transfer this mixture to the slow cooker.
1 onion, 8 oz mushrooms, 1 shallot, 12 oz ale, 1 tablespoon tomato paste
Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours. The meat should be fall-apart tender.
Serve the roast with the drippings.
Notes
Never leave food at room temperature for longer than two hours. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for longer storage. The best way to do that is to package it in meal-size portions in tiptop freezer bags. Be sure to label them with the date and contents.Nutritional values are approximate and based on ⅛ the roast.Leftover meat and drippings are delicious in soups and sandwiches.Note: this recipe is a basic template that you can vary however you like, based on what you have on hand. Remember that you can mix and match any variety of aromatics and braising liquids:Aromatics - chopped or sliced onions, crushed or minced garlic, chopped or sliced shallots, chopped or sliced leeks, chopped or sliced carrots, chopped turnips, chopped or sliced mushrooms, and other hearty vegetables. Braising liquid - water, beef or chicken broth, fruit juice, tomato sauce, wine, beer, or ale.