Guinness Pot Roast Recipes

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GUINNESS BEER BEEF CHUCK ROAST RECIPE



Guinness Beer Beef Chuck Roast Recipe image

SLOW COOKER: Put in the crock pot on LOW for 6 hours! Strain the juices and reduce them and pour back over the pot roast; serve with mashed potatoes. You can substitute the beer with beef broth or non-alcoholic beer.

Provided by Sandy

Categories     Main Course

Time 3h30m

Number Of Ingredients 12

2-3 lbs. beef chuck roast
Salt and pepper
3 large onions (coarsely chopped)
6 large carrots (cut in 1-inch chunks (leave peel on))
4 Tbsp. olive oil (divided)
3 large garlic cloves (crushed)
2 Tbsp. flour (optional, for patting the beef before browning)
1 small can tomato paste (dissolved in 1 1/2 cups of hot water)
2 Tbsp. instant coffee (use a good quality)
1-2 tsp. chili red pepper flakes (optional, depending on how much spice you like)
1 can 14 oz. Guinness beer (about 2 cups)
Sprigs of basil or thyme

Steps:

  • Preheat oven to 300 degrees F. (Or you can also use stove top or crock-pot.)
  • Heat 2 Tbsp. oil in a wide frying pan over a high heat. Brown the meat on all sides; heavily salt and pepper both sides. [Optional to pat the beef with flour before browning for a thicker gravy.]
  • Remove the meat and set aside.
  • In a separate small bowl, add to 1 1/2 cups of hot water the tomato paste, instant coffee, and chili flakes. Mix well.
  • In the same frying pan, heat the remaining oil and sauté the garlic for 1-2 minutes, adding the tomato paste mixture. Mix together and cook for a few minutes (will be thick).
  • Chop the onions, and place in the bottom of a Dutch oven. Place the cooked piece of meat on top. Spread the paste on top of the meat. Add fresh herbs for additional flavor.
  • Place the chopped carrots on top of the meat and sauce. Pour the Guinness beer around the meat.

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

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

GUINNESS CROCKPOT BEEF ROAST & VEGGIES



GUINNESS CROCKPOT BEEF ROAST & VEGGIES image

The deep rich & Robust flavor of this Beef Roast stemmed from the use of the Irish Guinness Draught Beer, combined with the Onion Soup mix, along with the spices. There was no need to sear the meat before it went in the crockpot. I divided the roast into portion size servings before seasoning it, this made it much easier to serve...

Provided by Rose Mary Mogan

Categories     Roasts

Time 5h35m

Number Of Ingredients 13

4 1/2 lb chuck beef roast
1 1/2 Tbsp steak seasoning, like montreal
2 Tbsp granulated garlic
1 1/2 Tbsp smoked paprika
1 c all purpose flour
1 can(s) guinnes draught beer, 14.9ounce
2 pkg beef onion soup mix
1 lb baby carrots
2 large onions, cut into eights
2 large jalapeno peppers, seeded
6 medium mini sweet peppers
4 stalk(s) celery cut into 1/2 inch pieces
2 Tbsp brown sugar

Steps:

  • 1. NOTE: I used a 6 quart HAMILTON BEACH STAY OR GO Crockpot, and it held my complete recipe. Although I cooked this roast on HIGH and It was ready in 5 hours, you may want to cook it on LOW FOR 8 OR 9 HOURS or longer. THIS CROCKPOT HAS A WARMING FEATURE AND WILL KEEP THE FOOD WARM FOR A LEAST 14 ADDITONAL HOURS AFTER COOKING. This is my favorite crockpot of all the ones that I have, I use this one the most. It was a gift from my daughter Briana in 2009.
  • 2. I prefer to cut this cut of meat into serving size portions before COOKING for easier serving.
  • 3. Season meat with desired spices and allow to marinate if time permits for an extra boost of flavor, at least an hour or two. I prefer to bring my roast to room temperature before cooking.
  • 4. Dredge roast in flour and remember to coat all sides of the meat. Reserve the remaining flour to add to crock pot.
  • 5. These are the main ingredients starring in this recipe.
  • 6. Prep the veggies for the roast.
  • 7. Line the bottom of the crock pot with the vegetables. Then add in the meat portions, onion soup mix, brown sugar, remaining flour, and beer.
  • 8. NOTE: I DID STIR THE MEAT AFTER 3 HOURS OF COOKING, BUT IT IS NOT NECCESSARY. THIS IS WHAT THE MEAT & VEGGIES LOOKED LIKE AT THAT TIME.
  • 9. Close lid and use directions with your crockpot to cook roast until done. If you are not in a big hurry you may choose the low setting for cooking to cook for a longer period of time. I needed 5 hours on high and my roast was done and the vegetables were tender.
  • 10. Serve and enjoy with your favorite sides, because this is a very tasty and comforting meal.

SLOW COOKER GUINNESS POT ROAST



Slow Cooker Guinness Pot Roast image

Our Slow Cooker Guinness Pot Roast is full of flavor and so easy to put together. Just combine everything in a slow cooker and relax!

Provided by By The Chic Site

Time 6h15m

Number Of Ingredients 15

2 tablespoons olive oil
1 (4-pound) boneless chuck roast
3 teaspoons salt, divided
2 teaspoons black pepper, divided
1 yellow onion, diced
2 medium carrots, peeled and diced
1 pound mushrooms, sliced
2 pounds red potatoes, scrubbed and diced
2 garlic cloves, peeled
1 tablespoon fresh rosemary, chopped
2 tablespoons ketchup or tomato paste
1 tablespoons Worcestershire sauce
1 1/2 cups Guinness
1 cup beef stock or water
fresh parsley, for garnish

Steps:

  • Heat a large pot over medium-high heat with the oil. Season the chuck roast liberally with 2 teaspoons salt and 1 teaspoon black pepper. Sear the beef on all sides until brown and crispy.In the bowl of a slow cooker, combine the onion, carrots, mushrooms, potatoes, garlic, rosemary, ketchup, Worcestershire sauce, Guinness, water or beef stock, remaining salt and pepper. Transfer the browned beef into the slow cooker and cover. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until tender and falls apart. Serve with fresh parsley as garnish.

IRISH ROAST BEEF WITH GUINNESS AU JUS



Irish Roast Beef with Guinness Au Jus image

Roast beef that has been marinated in Guinness® beer and then slathered with garlic and herbs. Cooked in the oven on a low heat, this roast beef is tender and delicious and full of robust flavor. The au jus made with the leftover roast juices is the icing on the cake.

Provided by The Meal Planner

Categories     Main Dish Recipes     Roast Recipes

Time 23h30m

Yield 4

Number Of Ingredients 10

2 pounds boneless beef chuck roast
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
1 tablespoon olive oil
½ teaspoon dried rosemary
½ teaspoon ground thyme
½ teaspoon steak seasoning
½ teaspoon ground black pepper
4 cloves garlic, minced
1 pound small round red potatoes
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 465.5 calories, Carbohydrate 21.3 g, Cholesterol 103 mg, Fat 29 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 10.6 g, Sodium 185.7 mg, Sugar 0.9 g

GUINNESS BRAISED POT ROAST



Guinness Braised Pot Roast image

This recipe is so delicious and so simple. Only a few ingredients, a few hours of sitting on the stove, and you've got a rich and delicious dinner. I like to serve with mashed potatoes, green beans, and freshly baked rolls. Enjoy!

Provided by Dans La Lune

Categories     Roast Beef

Time 2h10m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 lbs boneless chuck roast
2 medium onions, cut in half and sliced
2 bottles dark stout beer, Guinness
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon cornstarch
salt and pepper
olive oil

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!

Nutrition Facts : Calories 686.9, Fat 27.7, SaturatedFat 12.4, Cholesterol 299.4, Sodium 372.5, Carbohydrate 13.5, Fiber 2, Sugar 4.7, Protein 97.2

SLOW COOKER GUINNESS POT ROAST



Slow Cooker Guinness Pot Roast image

Slow Cooker Guinness Pot Roast - the BEST pot roast EVER! Pot roast, gravy mix, Italian dressing mix, tomato paste, carrots and potatoes. Put everything in the slow cooker and let it cook all day. Serve over mashed potatoes, grits or rice. PERFECT for St. Patrick's Day!! #slowcooker #stpatricksday #potroast

Provided by Plain Chicken

Categories     Main Course

Time 8h10m

Number Of Ingredients 8

1 (3 to 4-lb) Chuck roast
2 Tbsp olive oil
1 (0.87-oz) packet brown gravy mix
1 (0.7-oz) packet Italian dressing mix
1 (16-oz) can Guinness beer
2 Tbsp tomato paste
3 carrots, (peeled and sliced)
3 yukon gold potatoes, (peel and diced)

Steps:

  • Heat oil in a large skillet over medium-high heat. Add roast and cook on all sides until lightly brown, about 2 minutes per side.
  • Place seared pot roast in 6-qt slow cooker. Add remaining ingredients.
  • Cover and cook on LOW for 8 to 10 hours.

POT ROAST WITH GUINNESS



Pot Roast with Guinness image

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.

Provided by PalatablePastime

Categories     Roast Beef

Time 3h12m

Yield 6 serving(s)

Number Of Ingredients 16

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)

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).

GUINNESS POT ROAST RECIPE



Guinness Pot Roast Recipe image

Provided by dpeys

Number Of Ingredients 17

1 boneless chuck pot roast or arm roast (3-3 1/2 lb)
Salt and pepper
2 Tbsp. olive oil
1 1/2 cup onion, diced
2/3 cup carrot, diced
2/3 cup celery, diced
1/4 cup garlic, thinly sliced
1/2 tsp. red pepper flakes
2 bay leaves
3 Tbsp. tomato paste
1/2 cup pretzels, finely ground2 bottles Guinness or other dark beer (12 oz. each)
2 cup chicken or beef broth
2 Tbsp. Dijon mustard
2 Tbsp. Worcestershire sauce
3 carrots, peeled, cut into 3-inch long chunks
fresh parsley for garnish
1/2 lb. sliced mushrooms (my addition)

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.

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