Crockpot Roast

One of my favorite ways to cook cheap cuts of meat is using wine or beer to tenderize the meat. It does such a great job of tenderizing the meat. I have been using this trick for a long time. Not only does it tenderize it, it gives food an extra depth of flavor. It really adds to the overall taste of the dish.

I don’t like the smell or taste of alcohol. The smell is terrible to me. I can’t stand it. I can’t stand the way it tastes. Well, ok it has been years since I tasted wine and I have never tasted beer, but from what I remember wine tastes terrible. I have been told that you acquire a taste, but I don’t care to, thank you. For several reasons my husband and I choose not to drink. But I love what wine and beer does to food when you cook with it. I keep it on hand to use just for cooking.

Many chefs and cooks, much better at cooking then me, say, “Don’t cook with what you would not drink.” By this they mean that you should not use cheap wine when cooking. Well, this is easy for me since I don’t drink any of it, I just buy what is cheapest. Really, I am not about to buy really expensive wine to use on a cheap piece of meat or in a stew. I just don’t see the point. But, maybe I am wrong. Maybe someday I will buy a nice bottle of wine and give it a try, but for now, cheap will do.

So, today’s recipe contains alcohol, can you tell? I really like this recipe. It is so easy and so good. It works great for just about any roast. But I prefer to use a cheaper, tougher cut for a recipe like this. Cooking it in the crockpot and using beer tenderizes it, so why use something that does not need tenderized?

Did I say how quick and easy this is?

Lynn's Kitchen Adventures


  1. Anonymous says:

    What recipes (that are easy and good) do you use white wine in? I have some that was just terrible and I’d like to cook with it to not waste it. Thanks! (I love your site and all the good recipes, especially the pumpkin cake with cream cheese icing by Paula Deen and the skillet lasagna!)
    -Kimberly in NC
    knchock at yahoo dot com

  2. I usually use white wine with chicken dishes. I really use red wine more because I use it with beef. Here is a link to a chicken recipe that calls for white wine. It is the first one that came to mind. I have made different variations of it, but basically all close to same thing. I like it because it is crockpot. Read through some of the reviews to get some ideas on how to tweak it. I hope that helps. If I think of any others I will email you.

  3. LOVE crockpot roasts :) Yum!

  4. I love the way our home smells while roasts are cooking. Thank you for sharing.

  5. mjpuzzlemom says:

    Looks good. Thanks for sharing!


  6. Raggedy Girl says:

    I have a new project in my life where I am creating a electronic cook book of all my favorite recipes to make meal planning easier. Like a little pack rat I am going through all my little bits of paper recipes. What a lovely thing when a fellow blogger shares a really tasty recipe. This one sounds so good. Thank you.
    Roberta Anne

  7. Roberta, that is a great idea. I need to get organized and do that.

  8. You can also use a cola, which is what I prefer to do.

  9. Lindsay says:

    Lynn, This look like a really great way to use the brisket that is in my freezer, I really don’t like the way beer tastes though and I’m not sure i would appreciate the taste. You mention red wine and someone mentioned cola. Have you tried either of these and how do you think it would work? Your blog keep getting better by the way :-) thanks

  10. Lindsay, I would try the cola instead of the beer. I think it would work best in this recipe. I might be a little sweeter but I think it would help the texture in a similar way as beer. I hope that helps and works for you.

  11. Can you give any insight? It was dry but sliceable and was submerged in sauce the whole cooking time….which was probably too long. New Cooker and still trying to figure it out. thank you

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