Swiss Style Irish Pot Roast Recipes

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IRISH POT ROAST



Irish Pot Roast image

Make and share this Irish Pot Roast recipe from Food.com.

Provided by DrGaellon

Categories     Stew

Time 10h20m

Yield 12 serving(s)

Number Of Ingredients 16

1/2 cup flour
1 teaspoon salt
1 teaspoon fresh ground black pepper
3 1/2 lbs seven-bone roast or 3 1/2 lbs top-blade roast
2 tablespoons vegetable oil
2 cups carrots, cut in 2-inch chunks
2 cups red potatoes, cut in 2-inch chunks
2 medium leeks, cut in half lengthwise, washed well, and cut across in 1-inch pieces
2 medium onions, chopped
1 cup parsnip, cut in 2-inch chunks
2 cups beef broth
1 cup stout beer or 1 cup hard apple cider
1/2 cup honey
4 garlic cloves, minced
2 teaspoons dried thyme
1/2 cup cold water

Steps:

  • Combine flour, salt, and pepper. Dredge roast in flour mixture. Save remaining flour mixture for gravy.
  • Heat oil in large skillet or frying pan, and sear roast on all sides until well browned.
  • In crockpot, layer vegetables, ale, and beef broth on the bottom, then meat, then honey, then onions, garlic, and thyme. Cook on low for 8-10 hours, or on high 4-5 hours. (Alternatively, roast in a 375°F oven for 2 1/2 hrs or until meat is very tender.).
  • Mix water and reserved flour in bowl. Drain juices from crockpot into a saucepan. Bring to a boil, then add flour slurry. Cook on medium-high heat until thick and bubbly.

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

SWISS STYLE IRISH POT ROAST



SWISS STYLE IRISH POT ROAST image

I created this recipe to please my Beef loving husband. Found the roast reduced @ Sam's Club & decided to use ingredients I had on hand to make a favorite Roast Beef Dinner. Nothing is more comforting to my husband that a nice lean Beef Roast especially if it is surrounded & flavored with a lot of vegetables. I added Creamy...

Provided by Rose Mary Mogan

Categories     Roasts

Time 4h25m

Number Of Ingredients 13

4 lb angus bottom or top round roast
13 oz canned sliced mushrooms (undrained)
1 can(s) 14.9 ounce guinness draught beer
1/3 c worcestershire sauce
3/4 c all purpose flour
4 stalk(s) celery chopped into desired size pcs.
1 large bell pepper cut into desired pcs.
1 can(s) 14 1/2 oz. diced tomatoes undrained
1 pkg dry onion soup mix
1 large onion, cut into eights
1 Tbsp steak seasoning (like montreal)
1 Tbsp granulated garlic (not garlic salt)
2 tsp each cumin & paprika

Steps:

  • 1. Add the spices to a small bowl, then mix to blend together , and sprinkle liberally over all sides of the roast. Sprinkle about half cup of flour over all sides of the seasoned roast. RESERVING THE REMAINING QUARTER CUP FLOUR TO SPRINKLE OVER THE VEGGIES IN BOTTOM OF POT. PREHEAT THE OVEN TO 300 DEGREES F.
  • 2. Cut the onions into eights, add the chopped celery and place it in the bottom of a 6 quart Dutch Oven. Sprinkle 1/4 cup of the flour over the veggies. THESE ARE SOME OF THE REMAINING INGREDIENTS FOR THE ROAST.
  • 3. Place the beef roast into the Dutch oven. Then add the undrained mushrooms, diced tomatoes, beer and Worcestershire sauce around the perimeters of the pot.
  • 4. Sprinkle the onion soup mix around the side of the pot and on top of the roast.
  • 5. Cover with tight fitting lid and place in preheated 300 degree F oven and cook for 31/2 to 4 hours. Remove from oven, Remove lid, and allow roast to rest for about 10 to 15 minutes before slicing.
  • 6. Place roast in large platter, and slice with electric knife into desired slice size, surround beef roast with the cooked veggies & gravy, then serve with your favorite additional sides, pasta, rice or potatoes. ENJOY.

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