Pot Roast with Guinness
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.
- 2 tablespoons oil
- 2 pounds beef brisket
- 2 onions, coarsely chopped
- 6 celery ribs, thickly sliced
- 1 pound carrots, cut into large chunks
- 1 1/2 pounds 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)
- Heat 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,
- 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, brown
sugar, mustard, tomato paste, and season to taste with the salt
- Place the brisket on top, and cover tightly; place in the oven
and bake for 2 1/2 hours or until meat and vegetables are tender
(adjust the seasoning and add a pinch more of sugar if necessary).
Yield: 6 servings