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IRISH COUNTRY POT ROAST.

IRISH COUNTRY POT ROAST

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Course Main Course

Ingredients
  

  • 16 ounces Guinness Stout beer
  • 3-4 pounds pound chuck roast
  • 2 tablespoons steak seasoning
  • 2 tablespoons Olive oil
  • 2 each onions large, sliced
  • 4 each carrots quartered
  • 2 stalks celery quartered
  • 1 clove garlic minced
  • 2 each bay leaves
  • 2 sprigs fresh rosemary
  • 3-4 sprigs fresh thyme
  • 2 cups beef stock
  • 3 tablespoons cold water
  • 2 tablespoons cornstarch

Instructions
 

  • 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 for browning 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 an additional 2 hours, check liquid level periodically, and add water if needed.
  • After 3 hours, the roast should be fork-tender. Transfer roast onto a warm platter. Place roasting pan on stovetop, on high, stirring juices constantly. Make a slurry by combining water and cornstarch. Gradually add to juice until the mixture thickens. Cook 3 to 4 minutes. Remove from heat and serve over meat and vegetables.
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