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.
- 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
How to Make Roast Beef N Irish Beer Gravy & Fresh Veggies
- 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.