Prep 22 mins
Cook 2 hrs 50 mins
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.
- 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)
- 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).
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).
I made this last night and it was delicious. Even my picky eater kids liked it! I did add 1 Tbsp. extra tomato paste and 1 tsp. extra brown sugar as one reviewer suggested, and I used a 2.5 lb. chuck roast. I would certainly make this again. The only hinge I might do differently is to peel my celery--I found it to be a little stringy. Other than that, fantastic!
very, very good. I did throw in a bit of garlic but other than that followed the recipe word for word and was rewarded with an incredibly good pot roast (not to mention 5 remaining Guinness to enjoy). Thank you for a great recipe.