Roast Beef N Irish Beer Gravy & Fresh Veggies

Rose Mary Mogan


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.

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20 Min


4 Hr 30 Min




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

Directions Step-By-Step

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.
In a medium size bowl combine flour, paprika, black pepper, garlic powder, sumac or lemon zest, & onion Soup Mix, & stir to blend together.
Reserve about 1/3 of flour mixture to sprinkle over the vegetables, but sprinkle the remainder over the roast and place in skillet.
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.
Now add the reserved flour mixture.
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.
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