Who could turn down a steak marinated in beer smothered with sweet onion, garlic, in a delectable gravy?
If you haven't tried a Tavern/Pub style beef your family or guests are going to absolutely love this when you serve it.
Served on a plate traditionally with pub/chips aka fries (with malt vinegar mayo on the side) or buttery mashed potatoes, with piles of this juicy beef in a beer-rich gravy, a meal fit for a King!
We've done ours in a slow cooker to make this meal even easier, you can check out this easy recipe below for Tavern Beef, Malt Vinegar Mayo, and Pub Style Fries in our printable recipe card.
Traditional Meats
Whatever types of beef you want to use is fine we have tried almost cuts although flank steak is the meat of choice used I stick to a sirloin roast or London broil cuts.
The meat can be done on the stovetop, instant pot, or slow cooker, and if you prefer slow-cooked in the oven.
Thinking about the cooking methods, times and liquids will have to be adjusted accordingly.
If you're not a beef eater, try another kind of meat, chicken, pork all are delicious with this gravy/sauce.
Tips and Meal Ideas
- Slow-cooked with any method is the best choice
- after the steak is cooked it's great over mashed or baked potatoes, rice, as a filling for a taco, in stir fry, Philly cheesesteak sandwiches, added to a pasta salad, with eggs, added in a stir fry, or just as it is served with sides for your main meal
- Sear the meat first
- After the beef is cooked let sit 15 minutes before slicing
- Any meat can be used, flank or strip steaks, chicken, pork, and lamb are all good choices
- Traditionally served with Pub Fries/Chips dipped into Malt Vinegar Mayo recipes both included in the recipe card at the end
- For easy cleanup use a slow cooker bag
- Looking for thicker gravy? Try adding cornstarch and water to the slow cooker around 30 minutes before it's done cooking (1 teaspoon to 1/4 cup cold water)
Cooking Methods
- Instant Pot: Sear the meat first. Add an extra 1/2 cup beer, set to pressure cook mode for 1 hour. Release steam and check the meat for the internal temperature of 145 degrees refer to your instructions booklet for pressure cooking beef.
- Oven: I prefer to cover the roast with all ingredients and bake at 300 degrees until the meat is tender around 30 minutes per pound. Check the gravy if it started to dry out add more beer
- Pan-Fried: melt 2 tablespoons of butter in a pan and saute on medium heat to the desired doneness ( pour sauce over the top when ready to serve). I usually use a 2-inch style flank steak 5 minutes on each side.
- Slow Cooker: add all ingredients and cook on high heat for 6 to 8 hours, Leave meat whole or shred or slice after it sits for 15 minutes.
Ingredients You Will Need(scroll down for exact measurements
- any kind of steak or cut of beef (you can also substitute chicken, lamb, venison if you're not a beef lover)
- hoisin sauce
- brown sugar
- beer
- butter
- flour
- garlic cloves
- kitchen bouquet gravy coloring
- Worcestershire sauce
- granulated garlic powder
- salt, pepper to taste
Pin for later
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Slow Cooker Best Ever Boston Butt
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Serving Suggestions
If you're in a hurry try making some frozen spuds that are seasoned for a side dish and store-bought malt vinegar mayo we just included the recipes for a true Tavern experience.
As I mentioned previously, leftovers are amazing in so many ways, just get creative and add it to a pot pie recipe, in a club sandwich or even over your favorite cooked pasta!
Slow cooker meals are perfect for any weeknight meal and leftovers are always welcome for a second meal this one is perfect for both!
Slow Cooker Tavern Beef
Yield: 6
Prep time: 25 MinCook time: 6 HourTotal time: 6 H & 25 M
A delicious Slow Cooker Tavern Beef with Pub Fries and Malt Vinegar Mayo recipes for a wonderful taste of a British-style meal!
Ingredients
- 3 or 4 pounds of beef roast or individual cuts (beef roasts, flat iron steaks. sirloin steak, London broil)
- 1 tablespoon gravy master or kitchen bouquet
- 3 cloves garlic
- 1 teaspoon olive oil
- 1 (12 ounces) bottle of beer bottle stout beer
- 2 tablespoons Worcestershire sauce
- 2 teaspoons hoisin sauce
- 2 tablespoons brown sugar
- 4 tablespoons salted butter
- 1 small onion minced
- 2 tablespoons Wondra flour or sifted all-purpose flour
- salt, pepper to taste
- optional: red pepper flakes for heat if desired
- Recipes for Malt Vinegar Mayo and Pub Fries are both included in the instructions at the bottom.
Instructions
- First, pat the beef dry with paper towels for excess blood and moisture.
- Rub the beef with salt and pepper and let sit for 15 minutes.
- In a large frying pan add 2 tablespoons of olive oil, sprinkle the meat with a little granulate garlic powder, and sear the meat on both sides for around 4 minutes.
- In a medium-sized saucepan, melt the butter, garlic, and onions and saute until fragrant around two minutes.
- Add the flour and stir for 1 minute.
- Add the rest of the ingredients to the saucepan (except meat) and simmer for around 5 to 7 minutes.
- Place the meat in a 6 to 8-quart slow cooker.
- Pour the sauce on the beef.
- Set the slow cooker to low heat for 7 to 8 hours.
- Note: (If the sauce seems to get too thick during cooking add a little more beer.)
- Let the meat set 15 to 20 minutes before slicing.
- Slice the beef.
- Perfect for handroll sandwiches over rice, over pasta with hard-crusted bread, mashed potatoes, baked potatoes, or with peas carrots, and boiled potatoes.
- Malt Vinegar Mayo:
- 1 egg yolk
- 2 tablespoons malt vinegar divided
- salt, freshly cracked pepper to taste
- 1 cup vegetable oil
- Whisk the egg yolk with 1 tablespoon malt vinegar in a medium-sized bowl
- Slowly add a little at a time whisking in the oil until mayonnaise thickens and is velvety smooth,
- Add the last tablespoon of malt vinegar and salt, pepper to taste.
- Place in the refrigerator covered until ready to use.
- Pub Fries/Chips
- 6 to 8 russet potatoes peeled and sliced in long wedges
- 1 teaspoon granulated garlic powder
- salt, pepper to taste
- vegetable oil for frying
- Heat around 2 inches of oil in a deep frying pan.
- Place the potatoes in the pan sprinkles with granulated garlic powder.
- Fry the potatoes until golden brown.
- Salt and pepper to taste.
- For baking, toss the potatoes in 3 tablespoons of oil.
- Place single on a baking sheet, bake at 400 degrees until crispy.
- Serve with Malt Vinegar Mayo for dipping the fries into.
Notes:
Tips and Meal Ideas
- Slow-cooked with any method is the best choice
- after the steak is cooked it's great over mashed or baked potatoes, rice, as a filling for a taco, in stir fry, Philly cheesesteak sandwiches, with hot sauce on top, on salads, with eggs, added in a stir fry, or just as it is served with sides for your main meal
- Sear the meat first
- Any meat can be used, flank or strip steaks, chicken, pork, and lamb are all good choices
- Traditionally served with Pub Fries/Chips dipped into Malt Vinegar Mayo recipes both included in the recipe card at the end
- For easy cleanup use a slow cooker bag
- Looking for thicker gravy? Try adding cornstarch and water to the slow cooker around 30 minutes before it's done cooking (1 teaspoon to 1/4 cup cold water)
Cooking Methods
- Instant Pot: Sear the meat first. Add an extra 1/2 cup beer, set to pressure cook mode for 1 hour. Release steam and check the meat for the internal temperature of 145 degrees refer to your instructions booklet for pressure cooking beef.
- Oven: I prefer to cover the roast with all ingredients and bake at 300 degrees until the meat is tender around 30 minutes per pound. Check the gravy if it started to dry out add more beer
- Pan-Fried: melt 2 tablespoons of butter in a pan and saute on medium heat to the desired doneness ( pour sauce over the top when ready to serve). I usually use a 2-inch style flank steak 5 minutes on each side.
- Slow Cooker: add all ingredients and cook on high heat for 6 to 8 hours, Leave meat whole or shred or slice after it sits for 15 minutes.
Pin for later
More Recipes to Try
Slow Cooker Guinness Corned Beef
Tuscan Grilled Steaks
Salisbury Steak Marsala
Grilled Steak in Chianti Butter
Cabbage Steak Skillet
