A flavorful and tender Belgian-style beef roast made in the slow cooker, perfect for hearty meals.
Heat a skillet over medium heat and melt the butter.
Ensure the butter doesn't burn by keeping the heat moderate.
Sear the beef roast on all sides until browned.
This step locks in the juices and enhances the flavor.
Transfer the seared beef to the slow cooker.
Place the beef in the center for even cooking.
In the same skillet, sauté the onions until golden brown.
Stir frequently to prevent the onions from burning.
Add the garlic and cook for an additional minute.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Pour the beer into the skillet, scraping up any browned bits.
This deglazes the pan and adds depth to the sauce.
Stir in the brown sugar, parsley, vinegar, bay leaf, salt, thyme, and pepper.
Mix well to combine all the flavors.
Pour the mixture over the beef in the slow cooker.
Ensure the beef is mostly submerged in the liquid.
Cook on low heat for 8-10 hours until the beef is tender.
Avoid lifting the lid during cooking to maintain a consistent temperature.
Remove the beef from the slow cooker and transfer the cooking liquid to a saucepan.
Strain the liquid if you prefer a smoother sauce.
Bring the liquid to a gentle boil.
Stir occasionally to prevent sticking.
Mix the cornstarch with water until smooth and stir into the boiling liquid.
Whisk continuously to avoid lumps.
Cook until the sauce thickens, then serve over the beef.
Adjust the seasoning if needed before serving.
Serve the beef with the sauce and your choice of sides, such as mashed potatoes or crusty bread.
Garnish with fresh parsley for a pop of color.
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