Pot Roast with Guinness
Ready In: 3 hrs 12 mins
Serves: 6
Ingredients
- 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
- 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).
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off