Pot Roast with Guinness
Servings
Prep Time
Cook Time
Ready In
Recipe: #8530
March 08, 2013
Categories: Dinner, Main Dish, Beef, Roast Beef, Vegetables, Carrot, Potatoes, Irish, North American, Budget-Friendly, Christmas, Easter, Entertaining, Fall/Autumn, Rosh Hashanah, St. Patrick's day, Sunday Dinner, Winter, Oven Roast, High Protein, Kosher, No Eggs, Non-Dairy, Alcohol more
"This rich-flavored pot roast makes an ideal supper. Beef brisket has the best flavor, but arm or cross rib pot roast or even chuck roast will work equally well also."
Ingredients
Nutritional
- Serving Size: 1 (519.2 g)
- Calories 578.2
- Total Fat - 33.9 g
- Saturated Fat - 10.3 g
- Cholesterol - 148.1 mg
- Sodium - 2208.3 mg
- Total Carbohydrate - 34.5 g
- Dietary Fiber - 6.6 g
- Sugars - 8 g
- Protein - 33.4 g
- Calcium - 92.1 mg
- Iron - 5 mg
- Vitamin C - 20 mg
- Thiamin - 0.2 mg
Step 1
Preheat the oven to 350 degrees F.
Step 2
Heat the oil in a large flameproof casserole and brown the meat on all sides; remove from pan and drain.
Step 3
Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly.
Step 4
Add the celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color.
Step 5
Add the flour and cook for 1 more minute; blend in the stock and Guinness, mixing until combined.
Step 6
Bring mixture to a boil, stirring constantly.
Step 7
Add the bay leaf, thyme, sugar.
Step 8
Mustard, tomato paste, and season to taste with the salt and pepper.
Step 9
Place the brisket on top, and cover tightly; place in the oven and cook for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning and add a pinch more of sugar if necessary).
Tips & Variations
No special items needed.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
