Roast Beef N Irish Beer Gravy & Fresh Veggies
Rose Mary Mogan
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.
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- 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
- mini sweet red bell peppers, halved
- mini sweet yellow peppers, halved
- 1 Tbsp
- each, paprika, garlic powder,coarse black pepper
- 1 Tbsp
- sumac, or lemon zest
- 5-6 clove
- bay leaves
1The 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.
6Carefully 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.