Well, it's almost St. Patrick's day, so in celebration I made this hearty Guinness Pot Roast. I have to say, it may become a staple in our house! It was simple to make and had a great flavor. I made this for dinner when Luke had some friends over to study and it was a huge hit. Abby liked the scraps she got too :)
I had to change the original recipe a little bit since I don't have a dutch oven, but if you do have one, you can do all the cooking in it rather than transferring things from the skillet to the roasting pan. I used the extra stout Guinness, and Luke said he really liked the extra stout flavor. Also the original recipe calls for cabbage, but I wasn't feeling it. If you want cabbage, just add it when you add the other veggies.
In other news, my home town, Rolla, Mo, is celebrating the 104th St. Pat's Day parade this year. If any of you know much about Rolla you know that during St. Patty's Day, it's the place to be. Every year is the "Best Ever." They start selling sweatshirts for the event more than 6 months in advance. The streets are painted green, people carry shillelaghs, and rubber snakes are "killed". Anyways, it's always a lot of fun and full of tradition! Hope you have a happy St. Patty's Day!
Guinness Pot Roast
- 1 3-4 pound chuck roast
- 2 cups beef broth
- 16 oz Guinness (or other dark-colored stout)
- 2 medium onions, diced
- 3 cloves garlic, minced
- 4 carrots, peeled and sliced into 2″ pieces
- red potatoes cubed
- 2 tbsp olive oil
- kosher salt
- black pepper
- 3 tbsp cold water
- 2 tbsp cornstarch
Preheat oven to 450 degrees. Season beef generously with salt and pepper. Heat oil in large skillet over medium-high heat for 2 minutes. Place roast in pan, and sear well on both sides until nice and brown. Remove roast to plate and set aside. Add onions to the skillet and cook, stirring often, until the onions are starting to brown on the outsides. About 4 minutes. Add garlic and cook for an additional minute. Put the cooked onions, garlic, beef stock, and beef into a roasting pan. Cover, and cook for 1 hour.
Reduce oven temperature to 350. Remove the roast from the oven and flip the roast. Add the stout, re-cover, and cook for an additional 1 hour 15 minutes. Remove roast again and flip. Add the vegetables and re-cover. Cook for an additional 45 minutes.
To make the gravy, remove the roast and place on a platter. Then, remove the various vegetables and arrange them on the platter as well. Cover it with aluminum foil to keep warm while you make the gravy. Using a fine mesh strainer, pour the braising liquid into a medium saucepan. Combine the cornstarch and the cold water in a small dish, then add to the gravy. Cook over medium heat, stirring constantly, until the cornstarch works it’s magic and the gravy thickens.
Cut the roast into large chucks. And poor the gravy over the beef and veggies! Mine had gotten a little cold by the time I made the gravy and cut up the beef, so I just threw it back in the roasting pan and warmed it in the oven for a few minutes.
Adapted From: http://tideandthyme.com/pot-roast-with-stout-gravy/