Best Irish Stout Beer Pot Roast Recipes

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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

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.

POT ROAST IN BEER



Pot Roast in Beer image

What could be better together than beer and meat? Beer helps to make this roast moist, succulent and flavorful.

Provided by CHRISTYJ

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 9

2 pounds top round steak, trimmed
2 tablespoons vegetable oil
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can or bottle beer
2 bay leaves
2 whole cloves

Steps:

  • Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.
  • Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.
  • Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. Place roast on top of vegetables, spooning some sauce over meat. Cover with foil, and place lid over foil to seal well. Reduce heat, and simmer 1 1/2 hours.
  • Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.

Nutrition Facts : Calories 386.7 calories, Carbohydrate 8 g, Cholesterol 92.2 mg, Fat 21.8 g, Fiber 0.6 g, Protein 33.9 g, SaturatedFat 6.9 g, Sodium 418.2 mg, Sugar 1.7 g

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