Pot Roast with Guinness
March 08, 2013
"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."
- 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
Preheat the oven to 350 degrees F.
Heat the oil in a large flameproof casserole and brown the meat on all sides; remove from pan and drain.
Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly.
Add the celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color.
Add the flour and cook for 1 more minute; blend in the stock and Guinness, mixing until combined.
Bring mixture to a boil, stirring constantly.
Add the bay leaf, thyme, sugar.
Mustard, tomato paste, and season to taste with the salt and pepper.
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.