Crock Pot Pot Roast with Guinness delivers tender beef flavored with Guinness Stout, mushrooms and vegetables.
Crock Pot Pot Roast with Guinness
by Sue Lau | Palatable Pastime
One of my favorite Irsh beers is Guinness. It is a very dark beer that is made by roasting barley to achieve that roasty, coffee-like flavor it has. It was first made in the mid 1700’s at St. Jame’s Gate brewery in Dublin. It has been popular ever since and is still one of Ireland’s best selling beers.
It is exceptionally good for cooking, and part of that stems from the creaminess it has as well as the deep rich flavors from the roasting of the barley. Used with Irish inspired recipes, it makes a great addition for cooking foods for St. Patrick’s Day, but the benefits of the flavors make it great for cooking any time.
For a warm, hearty, homestyle meal, this roast with it’s accompaniment of mushrooms and other vegetables make it great to serve for dinner with buttered noodles or mashed potatoes for a real taste of home. It also freezes well for reheating later, which is good to know especially if you have a small family.
Crock Pot Pot Roast with Guinness
- 3-4 pounds boneless chuck roast
- salt and black pepper
- 1 tablespoon olive oil
- 1 large onion, cut into slivers
- 10-12 whole peeled garlic cloves
- 2-3 carrots, oblique cut
- 12 ounces fresh mushrooms, quartered
- 2 bay leaves
- 1/2 teaspoon celery seed
- 1 cup Guinness stout ale or other stout ale
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared horseradish
- 2 teaspoons Dijon mustard
- Pat roast dry and season both sides with salt and black pepper.
- Heat oil in a large skillet and brown roast on both sides then set aside.
- Add onions and garlic to pan and cook until onions become translucent, then add carrots, mushrooms, bay leaves and celery seed and cook 3-5 minutes more, until vegetable are semi-soft.
- Place vegetables in the bottom of the crock and top with the roast.
- Whisk together the Guinness, stock, tomato paste, Worcestershire, horseradish and mustard.
- Pour over beef.
- Place lid on crock on cook on low for 8-10 hours until beef is fork tender.
- To make this with pan gravy, prepare this 1 day ahead, refrigerating pan liquids, then remove solidified fat.
- Heat liquids with enough cornstarch slurry to thicken to your liking.
- Serve beef with pan gravy, over potatoes or cooked noodles.
From the kitchen of palatablepastime.com
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Looks so amazing
G’day With St Patrick’s Day upon us, I reckon this might have to go on the list and thanks for sharing it at my Say G’day party Sue! Pinned
Your picture is almost making me drool. Looks fantastic! I would use beef broth instead of the beer. I hope it wouldn’t make too much of a difference. Pinned! I’m the three right before you on the G’Day party. 🙂
Hi Sue, great to meet you 🙂 thank you for bringing this heart dish to Fiesta Friday, the aroma and the sauce must be amazing!!
Wow! This sounds absolutely good. 😀 Nice to meet you, Sue. Have a wonderful week ahead. xx
This looks so hearty and lovely I just want to get a spoon and have a taste 🙂
This sounds delicious! Will make a great addition to our St. Patrick’s Day dinner!
I hope everyone enjoys!
Hi Sue! I saw this link over at Joanne’s page and had to see your recipe! Just printed it to make.
Thanks! I hope you like it!
Sounds very good!
It is very good, especially when I get cravings for comfort foods! Thanks and glad you stopped by!
Made this delicous pot roast yesterday and we thoroughly enjoyed it. Loved that it was a crockpot recipe. The ingredients in the gravy were really nice and flavorful and of course, my house smelled wonderful as it was cooking. Served this roast and yummy veggies alongside some mashed potatoes. Soooo good. : )
Just finished this delicious roast and it looks like there won’t be much left over. Wonderful recipe, thank you! My family loves it.
Glad you enjoyed! It’s a great time of year for pot roast. ❤️😎