I don’t usually cook meat at home, but when my husband exclaimed this is the best pot roast I have ever had at Bennigan’s a few months ago, I felt as though I HAD to outdo them! I looked around online and found a few variations. I followed one exactly except I added the vegetables, the second go-round I added some herbs. The result is “This is even better than Bennigan’s”. Mission accomplished!

Irish Country Pot Roast

Serves 4-6

Ingredients

3 to 4-pound chuck roast
16 ounces Guinness Stout
2 tablespoons steak seasoning
2 tablespoons Olive oil
2 large onions, sliced
4 large Carrots quartered
2 stalks of celery quartered
1 clove garlic, minced
2 Bay leaves
2 sprigs of fresh Rosemary
3-4 sprigs of fresh thyme
2 cups beef stock
3 tablespoons cold water
2 tablespoons cornstarch

Directions

Preheat oven to 450 degrees. Pour Guinness into a bowl and set aside so beer flattens.
Rub roast with steak seasoning. In large non- stick pan over medium-high heat, add vegetable oil. Sear roast on each side until browned. Immediately remove meat from pan and set in large roasting pan.
Slice the onions, carrots, and celery, then brown them in the same pan you used to brown the roast.
Add the browned vegetables, herbs, and stock to the pan.
Roast covered in preheated oven 1 hour. Reduce heat to 350 degrees and add Guinness. The liquid level should be at least halfway up the side of the roast. Roast for 2 hours; check the liquid level periodically, and add water if needed.
After 3 hours, the roast should be fork-tender. Transfer the roast to a warm platter. Place the roasting pan on the stovetop on high, stirring the juices constantly. Make a slurry by combining water and cornstarch. Gradually add the slurry to the juice until the mixture thickens. Cook 3 to 4 minutes. Remove from heat and serve over meat and vegetables.

Here are a few more recipes from our Foodelicious St. Patrick’s Day Round-Up. Hope you take some time to stop and check out these other recipes! You can follow along with hashtag #Foodelicious.