Recipe by Sue Lau
This rich-flavored pot roast makes an ideal supper. Beef brisket has the best flavor, but arm or cross rib pot roast will work equally well also.
Top Review by Anu in South Fl
This was really good. I was concerned that the guinness would make the gravy too bitter but it wasn't. This makes lots of rich, flavorful gravy. I will definitely make this again. I used a chuck roast instead of the beef brisket and added another tablespoon of tomato paste and a little more brown sugar (1/2 Tb).
- 2 tablespoons oil
- 2 lbs beef brisket
- 2 onions, coarsely chopped
- 6 celery ribs, thickly sliced
- 1 lb carrot, cut into large chunks
- 1 1⁄2 lbs potatoes, cut into large chunks
- 2 tablespoons flour
- 2 cups beef stock
- 1 1⁄4 cups Guinness stout
- 1 bay leaf
- 3 teaspoons dried thyme
- 1 teaspoon brown sugar
- 2 tablespoons whole grain mustard
- 1 tablespoon tomato paste
- salt (to taste)
- pepper (to taste)
Directions See How It's Made
- 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).