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“I bought a six pack of Magic Hat's spring seasonal (Vinyl), and loved it so much I wanted to cook with it. Since I normally use deep, dark beers (like Guinness) to cook, and usually only for beef or vegetable stew, this was a bit of an experiment. All day, my apartment smelled AMAZING. Since I had to buy a three pound roast (the grocery store seems to only have VERY large roasts), and I'm only cooking for two people, this made a LOT of leftovers. I don't usually measure anything, so I'm guessing on a lot of this. Adjust everything to your taste. As for the veggies, I used two small white potatoes, 1/4 of a large vidalia onion, and about 1/2 cup of sliced carrots. Use what you like! The blend of spices is my usual go-to blend, again... use what you like. Recipes are made to be adapted!”
6hrs 20mins

Ingredients Nutrition


  1. Leave 1 c beer out overnight to become flat.
  2. Bring roast to room temperature.
  3. Fry veggies until they are fully cooked. Pour into crock pot. Add bay leaf to crock pot as well.
  4. Brown the sides of the roast in olive oil. Put roast into crock pot. I had to cut it in four pieces to fit inside my small crockpot, make sure that if you do this, you brown all the exposed sides.
  5. Pour your cup of beer into the pan you used to brown the meat, at a low temperature. Use a spatula to scrape any leftover fats from your meat and mix it into the beer. Add spices. Pour mixture over beef in crock pot.
  6. Set crock pot to low, cook all day (6-9 hours). During the last half hour, set to high. Remove bay leaf before serving.
  7. And don't waste the rest of that beer -- .

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