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 lbbeef roast
2 bottleirish stout beer, (or any dark beer)
1/2 call purpose flour
2 pkgonion soup mix
2 largeonions , cut into eights
4 stalk(s)celery cut into 3 inch pieces
3-4mini sweet red bell peppers, halved
3-4mini sweet yellow peppers, halved
1 Tbspeach, paprika, garlic powder,coarse black pepper
1 Tbspsumac, or lemon zest
How to Make Roast Beef N Irish Beer Gravy & Fresh Veggies
- 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.
- 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.