French Onion Irish Stout Chuck Roast Recipes

IRISH STOUT BEER POT ROAST

Irish Stout Beer Pot Roast image

I have had so many requests for this recipe I thought I should share it online! Serve with crusty bread and butter.

Provided by Lisa Marie

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 8h25m

Yield 4

Number Of Ingredients 10

Ingredients

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 small onion, chopped
1 clove garlic, minced
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper
1 (10 ounce) bag baby carrots
1 (16 ounce) package baby red potatoes, cut in half
3 stalks celery, cut into 3-inch pieces

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.

Nutrition Facts : Calories 628.7 calories, Carbohydrate 37.1 g, Cholesterol 129.2 mg, Fat 36.2 g, Fiber 5.1 g, Protein 38.2 g, SaturatedFat 13.6 g, Sodium 1271.6 mg, Sugar 7.2 g

FRENCH ONION IRISH STOUT CHUCK ROAST

French Onion Irish Stout Chuck Roast image

I made this great tasting Chuck Roast after my husband & I went shopping for groceries. My husband never says no when Beef is on the menu. I was content having Corn Bread Cups with Collard Greens & Tomatoes Onions & Peppers in a Vinaigrette Dressing. Of course with the Roast you must do Potatoes of some sort & for us it was...

Provided by Rose Mary Mogan

Categories Beef

Time 4h25m

Number Of Ingredients 16

Ingredients

1 boneless chuck roast (6 pounds)
1 c all purpose flour
2 large onions quartered
2 pkg french onion soup mix
1 c pitted pruned
5 medium carrots, peeled and cut into pieces
5 stalk(s) celery, cut up
2 bay leaves
2 bottle guinness irish stout beer
6-8 mini sweet peppers, tops removed (assorted red,yellow, & orange)
SPICE BLEND MIXTURE
1 1/2 Tbsp each granulated garlic & chopped chive
2 Tbsp steak seasoning
1 Tbsp cumin
1/8-1/4 tsp red pepper flakes
2 tsp savory or thyme

Steps:

1. This is the Boneless chuck roast that I purchased.
2. Add spices to a small bowl, then blend together. Season roast liberally with spices on all sides then allow to marinate at room temperature for about 20 to 30 minutes.
3. Wash peel and cut up celery & carrots into bite size pieces. Arrange around Roast, add bay leaves.
4. Dredge roast in flour, and if there is any left over add to skillet or pot you are cooking the roast in. I used a 16 inch cast Iron skillet.
5. Peel and quarter onions and arrange around roast. Then add the prunes mixed in with veggies .
6. Carefully pour in both bottles of beer. Cover with lid. Place in preheated 300 degrees F. oven and roast for 3 1/2to 4 hours. I set timer for three and a half hours, then allowed it to cook for an additional half hour, while I prepared the remainder of the dinner.
7. Remove from oven allow to sit for 15 minutes.
8. Lift from skillet with large 8 inch cake spatula, or what ever you have available, to a large platter. Slice with a sharp knife, I used an electric knife, arrange vegetables around roast if desired, and garnish with chopped chive parsley or green onions.

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