Crock Pot Belgian Roast

Crock Pot Belgian Roast

3 – 4 lb. boneless rump roast

1 1/2 T. oil

2 T. butter

1/2 t. thyme

1/2 t. salt

4 C. peeled sliced onion

4 garlic cloves minced

2 T. light brown sugar

2 sprigs of parsley

2 T. white vinegar

1 bay leaf

1 t. pepper

12 oz. beer

Saute the roast in oil and brown on all sides. Add to crockpot. Saute onions with the butter in the same pan you used for the roast and cook onions until medium brown. Stir in garlic and cook 1 minute more, add to crockpot. Add the beer to the skillet with the brown sugar, parsley, vinegar, bay leaf and pepper. Warm and pour over roast.

Cook on Low for 8 hours. Remove juices to a saucepan and thicken juices with:

3 T. cornstarch

3 T. water

Serve on side with the roast.