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Slow Cooker Pot Roast with Maple and Stout

Updated July 09, 2020

The Slow Cooker Pot Roast with Maple and Stout is a great recipe to add to your winter repertoire. 

PLUS Enter to win the Fissler Souspreme Multi Pot Giveaway as part of our 12 Days of Christmas in July giveaways as well as our 12 Days Grand Prize!

Cooking MethodSlow Cooker


  • 2 pounds chuck roast
  • 1 teaspoon each salt and pepper
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • 1 pound small potatoes
  • 1 carrot, cut into 2-inch chunks
  • 1 parsnip, cut into 2-inch chunks
  • 2 cups turnip chunks (2-inch chunks)
  • 1 onion, chopped
  • 2 tablespoons finely chopped fresh thyme
  • 2 stalks celery, chopped
  • 4 cloves garlic, halved
  • 2 bay leaves
  • 1 cup reduced-sodium beef broth
  • 1 cup cornstarch
  • 1 cup stout beer
  • 1 cup maple syrup
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon grainy mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons finely chopped fresh parsley


  1. Pat roast dry with paper towel. Season roast all over with salt and pepper.

  2. Place removable cooking pot in the multi pot. Do not close the lid. Press SAUTÉ button when indicator light is flashing. P15 (minutes) will show on the LED display. Decrease cook time to 10 minutes. Once multi pot has reached correct temperature and has beeped 3 times, the timer will start counting down.

  3. Add oil and butter; heat for 1 minute. Cook roast until browned all over or timer beeps. Top with potatoes, carrots, parsnips, turnips, onion, celery, thyme, garlic and bay leaves. Whisk together 1/2 cup beef broth and cornstarch until smooth; whisk in remaining beef broth, stout, maple syrup, tomato paste, Worcestershire sauce, mustard and vinegar. Pour over vegetables and roast.

  4. Close and secure lid in place. Turn vent knob to Seal. Press the SLOW COOKING button on the multi pot. 04:00 (4 hours) will show on the LED display. When cooking is complete, multi pot will beep.

  5. Carefully remove lid. Remove bay leaves and discard. Transfer roast to cutting board. Slice and serve with vegetables and sauce. Sprinkle with parsley before serving.

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