PORK ROAST IN SPICY GUINNESS SAUCE

Steps:

• Extra carrots and quartered potatoes may be placed around the roast for the last 45 minutes to 1 hour of cooking (to be served as side dishes with the roast).
• Marinade: Place meat in a deep dish just large enough to hold it.
• Combine 1 bottle of Guinness (1 1/2 cups), onion, peel, and seasonings and pour over meat.
• Add a little more Guinness, if needed, to just cover meat.
• Marinate in refrigerator 1-2 days, turning occasionally.
• Roast: Strain marinade, reserving solids and liquid.
• Place solids, carrot, and celery in bottom of a roasting pan.
• Place meat on top.
• Add a little liquid.
• Roast in a 180°C (350°F) oven for 1 hour.
• Pour one quarter of remaining marinade liquid over meat.
• Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade, until meat thermometer registers 170°F.
• (Optional:If adding carrots and potatoes, place them around the roast for the last 45 minutes to 1 hour of cooking time, and baste them along with the meat).
• Gravy: Mix flour and 1/3 cup marinade or Guinness to a smooth paste.
• Remove added carrots and potatoes to serving dishes and keep warm.
• Place roast on a platter and keep warm.
• Skim fat from cooking liquid.
• Strain, pressing solids, and add flour mixture, 1/2 cup beer, and enough water, if needed, to measure 2 cups total liquid.
• Cook in roasting pan or a saucepan, stirring constantly, until thickened.
• Serve sauce over meat slices.