I started with a 3 pound chuck roast, trimmed of most of the fat and cut into large, 3-inch cubes. I also took about 3-4 large yukon gold potatoes, cut them in half or in thirds and used those as well. I also normally cut up a large carrot, but didn't have any this time, so I omitted that. Onions, celery and turnips would work well in this dish also.
I placed the potatoes on the bottom of the slow cooker and the meat on top. Then in a 4-cup capacity measuring cup, I poured 1 cup of my favorite lager (any beer will do), 1/2 cup broth (I use beef broth, but chicken would work as well), 1/4 cup Worcestershire sauce, 1/4 cup red wine vinegar, 2 tbsp. soy sauce, 1/2 tsp. liquid smoke, 3 heaping tbsp. dark brown sugar, 1 tbsp. ground cumin, 1 tbsp. ground coriander, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. paprika, 1 tsp. dried parsley, 1 tsp. dried chives, 1 tsp. chili flakes, 1 tsp. fresh ground pepper, 1 tsp. salt and 1/4 tsp. cinnamon. I mixed it all together and poured the liquid over the meat. It's ok if the meat is not completely covered by the liquid.
I usually do this the night before, cover the pot and put it in the fridge. In the morning I put the pot into the heating element of the slow cooker, turn it on low and let it go for 4-6 hours. Up to 9 hours in the pot would work as well if no one is home to turn the slow cooker off after 6 hours. If you have a slow cooker with a timer, that would be your best bet, or this could be a weekend meal.
Before serving, to thicken the sauce so it's gravy-like, I dissolve 1/4 cup of corn starch into 1/2 cup of the cooking liquid and stir it all in. This makes a great meal that can be served over rice or egg noodles. Savory and comforting on a cold winter night.
