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french onion irish stout chuck roast

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I made this great tasting Chuck Roast after my husband & I went shopping for groceries. My husband never says no when Beef is on the menu. I was content having Corn Bread Cups with Collard Greens & Tomatoes Onions & Peppers in a Vinaigrette Dressing. Of course with the Roast you must do Potatoes of some sort & for us it was Mashed. The Roast was on sale @$2.99 lb. which is great considering the price of beef these days. I cooked it for 4 hours @300 degrees, because it weighed 6 pounds. Added Irish Beer to get the caramel color, THEN ADDED PRUNES TO SWEETEN THE BEER & lots of veggies.

►
(2 ratings)
yield serving(s)
prep time 25 Min
cook time 4 Hr
method Bake

Ingredients For french onion irish stout chuck roast

  • 1
    boneless chuck roast (6 pounds)
  • 1 c
    all purpose flour
  • 2 lg
    onions quartered
  • 2 pkg
    french onion soup mix
  • 1 c
    pitted pruned
  • 5 md
    carrots, peeled and cut into pieces
  • 5 stalk
    celery, cut up
  • 2
    bay leaves
  • 2 bottle
    guinness irish stout beer
  • 6-8
    mini sweet peppers, tops removed (assorted red,yellow, & orange)
  • SPICE BLEND MIXTURE
  • 1 1/2 Tbsp
    each granulated garlic & chopped chive
  • 2 Tbsp
    steak seasoning
  • 1 Tbsp
    cumin
  • 1/8-1/4 tsp
    red pepper flakes
  • 2 tsp
    savory or thyme

How To Make french onion irish stout chuck roast

  • 1
    This is the Boneless chuck roast that I purchased.
  • 2
    Add spices to a small bowl, then blend together. Season roast liberally with spices on all sides then allow to marinate at room temperature for about 20 to 30 minutes.
  • 3
    Wash peel and cut up celery & carrots into bite size pieces. Arrange around Roast, add bay leaves.
  • 4
    Dredge roast in flour, and if there is any left over add to skillet or pot you are cooking the roast in. I used a 16 inch cast Iron skillet.
  • 5
    Peel and quarter onions and arrange around roast. Then add the prunes mixed in with veggies .
  • 6
    Carefully pour in both bottles of beer. Cover with lid. Place in preheated 300 degrees F. oven and roast for 3 1/2to 4 hours. I set timer for three and a half hours, then allowed it to cook for an additional half hour, while I prepared the remainder of the dinner.
  • 7
    Remove from oven allow to sit for 15 minutes.
  • 8
    Lift from skillet with large 8 inch cake spatula, or what ever you have available, to a large platter. Slice with a sharp knife, I used an electric knife, arrange vegetables around roast if desired, and garnish with chopped chive parsley or green onions.
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