Pot Roast with Guinness
"This rich-flavored pot roast makes an ideal supper. Beef brisket has the best flavor, but arm or cross rib pot roast will work equally well also."
- Ready In:
- 3hrs 12mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 2 tablespoons oil
- 2 lbs beef brisket
- 2 onions, coarsely chopped
- 6 celery ribs, thickly sliced
- 1 lb carrot, cut into large chunks
- 1 1⁄2 lbs potatoes, cut into large chunks
- 2 tablespoons flour
- 2 cups beef stock
- 1 1⁄4 cups Guinness stout
- 1 bay leaf
- 3 teaspoons dried thyme
- 1 teaspoon brown sugar
- 2 tablespoons whole grain mustard
- 1 tablespoon tomato paste
- salt (to taste)
- pepper (to taste)
directions
- 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).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was really good. I was concerned that the guinness would make the gravy too bitter but it wasn't. This makes lots of rich, flavorful gravy. I will definitely make this again. I used a chuck roast instead of the beef brisket and added another tablespoon of tomato paste and a little more brown sugar (1/2 Tb). -
I made this last night and it was delicious. Even my picky eater kids liked it! I did add 1 Tbsp. extra tomato paste and 1 tsp. extra brown sugar as one reviewer suggested, and I used a 2.5 lb. chuck roast. I would certainly make this again. The only hinge I might do differently is to peel my celery--I found it to be a little stringy. Other than that, fantastic!
-
very, very good. I did throw in a bit of garlic but other than that followed the recipe word for word and was rewarded with an incredibly good pot roast (not to mention 5 remaining Guinness to enjoy). Thank you for a great recipe. -
Great recipe, very good taste and excellent combination of ingredients. I made mine exactly as the directions state and it was a huge hit witht he whole family. The only problem was there were no left overs to carry for lunch the next day. The gravy was excellent right from the pan and the aroma from the dish while cooking was mouth watering. Will make this a regular for pot roast. -
A great recipe!! I didn't put mine in the oven though....I dredged the meat in flour that I had seasoned with salt, pepper and garlic. Browned the roast and added the vegetables about one hour before the roast was done (simmered for 3 hours) Guess thats because I am a Yankee. Also added some balsamic vinegar...do that with all my meats. The meal was enjoyed by all...Thanks Sue for a great recipe!!!
see 1 more reviews
Tweaks
-
This was really good. I was concerned that the guinness would make the gravy too bitter but it wasn't. This makes lots of rich, flavorful gravy. I will definitely make this again. I used a chuck roast instead of the beef brisket and added another tablespoon of tomato paste and a little more brown sugar (1/2 Tb).
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
