Irish Pot Roast

Irish Pot Roast Featuring Choice English Pot Beef Roast

Ingredients:

  • 3-4 lb Choice English Pot Beef Roast
  • 2 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 large carrots, peeled and cut into chunks
  • 4 parsnips, peeled and cut into chunks
  • 1 lb baby potatoes, halved
  • 2 tbsp tomato paste
  • 1 tbsp all-purpose flour
  • 1½ cups Guinness stout (or any Irish stout)
  • 2 cups beef broth (preferably low-sodium)
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Preparation:
    Remove the roast from the refrigerator about 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels to ensure a good sear. Season generously with kosher salt and freshly ground black pepper on all sides.

  2. Searing the Roast:
    Preheat your oven to 325°F (163°C).

    In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat until shimmering. Add the roast and sear on all sides until deeply browned, about 3-4 minutes per side. This step locks in the juices and builds flavor. Transfer the roast to a plate and set aside.

  3. Building the Flavor Base:
    In the same pot, add the chopped onions and cook until softened and lightly caramelized, about 4-5 minutes. Add the garlic and cook for an additional 1 minute until fragrant.

    Stir in the tomato paste and cook for 2 minutes to develop its richness. Sprinkle the flour over the mixture and stir well to coat, cooking for another minute to eliminate the raw flour taste.

  4. Deglazing and Braising:
    Slowly pour in the Guinness stout, scraping up any browned bits from the bottom of the pot with a wooden spoon. This is where the deep, malty flavors of the stout infuse the dish. Add the beef broth and Worcestershire sauce, stirring to combine.

    Return the seared roast to the pot, nestling it into the liquid. Add the carrots, parsnips, baby potatoes, thyme, rosemary, and bay leaf around the roast. The liquid should come about halfway up the sides of the meat—add more broth if needed.

  5. Slow Braising:
    Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 3 to 3½ hours, or until the roast is fork-tender and the vegetables are soft and infused with rich flavors. Check occasionally to ensure the liquid level remains sufficient, adding a bit of broth if necessary.

  6. Finishing Touches:
    Remove the pot from the oven. Discard the thyme, rosemary, and bay leaf. Transfer the roast to a cutting board and let it rest for 10 minutes before slicing against the grain.

    If you prefer a thicker gravy, simmer the braising liquid on the stovetop uncovered until it reaches your desired consistency.

  7. Serving:
    Arrange slices of the tender pot roast on a platter surrounded by the braised vegetables. Spoon the rich Guinness-infused gravy over the top and garnish with freshly chopped parsley.

Pro Tip:
Serve this hearty Irish pot roast with a side of buttered cabbage or traditional soda bread to soak up every drop of the flavorful gravy.

Flavor Note:
The combination of Guinness stout and Worcestershire sauce adds deep, savory notes with a subtle sweetness, perfectly complementing the robust flavor of the Choice English Pot Beef Roast.

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