Recipe: Guinness pot roast
This is a fantastic meal when there is a nip in the air. I feel that this pot roast is one very good reason to keep a few bottles/cans of Guinness available. When I prepared this recipe this past winter I added 2 cups of sliced mushrooms for the last 45 minutes of cooking and loved the addition.
- 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)
1. Preheat oven to 325 degrees. Trim meat of excess fat and season with salt and 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 the bottom of the 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 and carrots to a platter and cut meat into chunks. Bring sauce to a simmer, skimming off fat, then spoon it over the roast. Garnish with chopped fresh parsley.
Makes one roast plus 4 cups sauce.
This recipe was adapted by Marge Biancke and originally posted on AnnArbor.com on Aug. 20, 2009.