Pot Roast With Guinness Recipes

Steps:

• Mix beer, cream of mushroom soup, onion soup mix, onion, and garlic together in a slow cooker. Season beef chuck roast with salt and pepper, and place in the slow cooker. Arrange the carrots and potatoes around the meat.
• Cook on Low for 6 hours, then add the celery. Continue cooking until the roast falls apart easily and the potatoes are softened, about 2 hours more. Serve the meat and vegetables with the remaining gravy on top.

Steps:

• Heat a large Dutch oven and add a tablespoon of olive oil.
• If you have a big piece of meat, cut it in half or in quarters.
• On high heat, brown each side of the meat and sear it so you get burnt little bits stuck to the bottom of your pan. This will create deep flavor!
• Add the onions all around the meat, and saute for a few minutes, or until the onions begin to soften. Turn the heat to medium if the onions are scorching, but keep stirring them around.
• Once the onions are near translucent, pour both bottles of Guinness over the meat.
• Add the thyme and other spices and stir.
• Cover and cook on low heat, simmering, for about 2 hours. At this point, your meat should shred slightly when poked with a fork. If it doesn't, let it cook for another half hour, and check again.
• Once the meat is at the just shredding point, make a slurry of the cornstarch and a bit of water and poor into the pot and gently stir.
• The sauce should thicken a bit as it continues to cook over the next few minutes.
• Season the gravy with salt and pepper to your liking.
• Serve with mashed potatoes and veggies for true comfort food!

Steps:

• 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).

Steps:

• Extra carrots and quartered potatoes may be placed around the roast for the last 45 minutes to 1 hour of cooking (to be served as side dishes with the roast).
• Marinade: Place meat in a deep dish just large enough to hold it.
• Combine 1 bottle of Guinness (1 1/2 cups), onion, peel, and seasonings and pour over meat.
• Add a little more Guinness, if needed, to just cover meat.
• Marinate in refrigerator 1-2 days, turning occasionally.
• Roast: Strain marinade, reserving solids and liquid.
• Place solids, carrot, and celery in bottom of a roasting pan.
• Place meat on top.
• Add a little liquid.
• Roast in a 180°C (350°F) oven for 1 hour.
• Pour one quarter of remaining marinade liquid over meat.
• Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade, until meat thermometer registers 170°F.
• (Optional:If adding carrots and potatoes, place them around the roast for the last 45 minutes to 1 hour of cooking time, and baste them along with the meat).
• Gravy: Mix flour and 1/3 cup marinade or Guinness to a smooth paste.
• Remove added carrots and potatoes to serving dishes and keep warm.
• Place roast on a platter and keep warm.
• Skim fat from cooking liquid.
• Strain, pressing solids, and add flour mixture, 1/2 cup beer, and enough water, if needed, to measure 2 cups total liquid.
• Cook in roasting pan or a saucepan, stirring constantly, until thickened.
• Serve sauce over meat slices.

Steps:

• put vegetables in bottom of slow cooker.
• place meat on top.
• sprinkle meat with onion soup mix.
• add bottle of Guinness
• cook on low 8 hours.

Steps:

• Place the beef in a roasting pan and pour the beer over the meat. Cover the pan with plastic wrap, and marinate in the refrigerator overnight, turning once.
• Preheat an oven to 250 degrees F (120 degrees C).
• Remove the roast from the stout and pat dry. Heat the olive oil in a large frying pan over medium-high heat. Brown the roast on all sides. Set the browned roast on plate.
• Crush the rosemary, thyme, steak seasoning, and pepper in a mortar and pestle. Add the minced garlic and stir to make a paste. Spread the paste over the outside of the roast. Place the roast back into the roasting pan with the stout and cover loosely with foil. Bake in the preheated oven for 2 hours. Add the potatoes to the roasting pan and leave off the foil to let the roast get a crispy coating.
• Bake to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about another hour. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 20 minutes before slicing.
• Pour the pan juices into a pot and bring to a boil over medium heat. Simmer until the juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain the juices and serve with the beef and roasted potatoes.

Steps:

• 1. Preheat oven to 325 degrees. Trim meat of excess fat and season with salt adn pepper;heat oil over medium-high in an ovenproof Dutch oven. Sear roast on both sides until brown, 8-10 minutes total. Remove roast from pan. 2. Sweat vegetables and seasonings in the pot for 5 minutes. Add the tomato paste, cook 2 minutes, then stir in pretzels. 3. Deglaze with Guinness, scraping up the brown bits on teh bottom of teh pan; stir in broth, Dijon and Worcestershire. Return the seared roast to the pot and bring the liquid to a simmer. Cover the pot, then transfer to the oven; braise roast for 2 hours. After 2 hours remove pot from the oven and turn the roast oven with a carving fork. 4. Add carrot chunks (and mushrooms if using) then cover and return pot to the oven. Braise another 45 minutes or until the meat is spoon-tender. To serve, transfer roast adn carrots to a platter and cut meat into chunks. Bring sauce to a simmer, skimming off fat, then spoon it over teh roast. %. Garnish with chopped fresh parsley. Makes one roast plus 4 cups sauce.