Roast Beef N Irish Beer Gravy & Fresh Veggies

Rose Mary Mogan

By
@cookinginillinois

I got this Beef Roast on Sale at my favorite Market Walt's Grocers in Dyer Indiana,& made it for my Beef Loving Husband.

I decided I would make a nice dark, thick & rich gravy by using Irish Stout Beer, & adding Fresh Veggies, & then cook it slowly to make it nice & tender.

I served it over mashed Potatoes, & had carrots on the side, I also made some Baby Spinach.

The gravy was thick, rich & very flavorful from the onion Soup mix, & other added ingredients.

It pleased my husband & when he is happy so am I. This roast was so large, that I made a second recipe from the Left overs.


Featured Pinch Tips Video

Comments:

Serves:

12 OR MORE HEARTY APPETITES

Prep:

20 Min

Cook:

4 Hr 30 Min

Method:

Bake

Ingredients

8 1/4 lb
beef roast
2 bottle
irish stout beer, (or any dark beer)
1/2 c
all purpose flour
2 pkg
onion soup mix
2 large
onions , cut into eights
4 stalk(s)
celery cut into 3 inch pieces
3-4
mini sweet red bell peppers, halved
3-4
mini sweet yellow peppers, halved
1 Tbsp
each, paprika, garlic powder,coarse black pepper
1 Tbsp
sumac, or lemon zest
5-6 clove
garlic
3
bay leaves

Directions Step-By-Step

1
The second recipe that I made from this roast is posted here and called Stove Top Roast Beef Dinner Remix Preheat oven to 325 degrees F. I prefer using a cast iron skillet with cast iron lid. I used a 16 inch cast Iron skillet. I did not add salt to this recipe, because of the sodium in the Onion Soup mix, but use your own discretion.
2
In a medium size bowl combine flour, paprika, black pepper, garlic powder, sumac or lemon zest, & onion Soup Mix, & stir to blend together.
3
Reserve about 1/3 of flour mixture to sprinkle over the vegetables, but sprinkle the remainder over the roast and place in skillet.
4
Surround the roast with vegetables of your choice, you can use parsnips, carrots, onions, potatoes celery, or what ever you prefer. I wanted to serve the gravy over mashed potatoes, so I opted not to use them with the roast.
5
Now add the reserved flour mixture.
6
Carefully pour the bottled beer around the roast and over the vegetables. Cover tightly with aluminum foil, or a tight fitting lid. Place in preheated 325 degrees F. oven for about 4 1/2 hours or until tender. Remember THIS ROAST WEIGHED MORE THAN 8 POUNDS. See my recipe posted here for Creamy Mashed Potatoes W/Sour Cream & Chive.
7
WHEN DONE carefully remove roast from skillet. I used an 8 inch cake spatula TO PLACE THE ROAST IN A LARGE PLATTER SO I COULD CARVE IT. Cut away strings, allow roast to rest at least 10 minutes, then for best results carve with an electric knife.

About this Recipe

Course/Dish: Beef, Other Main Dishes, Roasts
Main Ingredient: Beef
Regional Style: Irish