roast beef n irish beer gravy & fresh veggies

Name: Roast Beef N Irish Beer Gravy & Fresh Veggies
Prep time: 20 min
Cook time: 4 h 30 min
Yield: 12
Cuisine: Irish
Ingredients: 8 1/4 pound(s) beef roast; 2 bottle(s) irish stout beer, (or any dark beer); 1/2 cup(s) all purpose flour; 2 package(s) 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 tablespoon(s) each, paprika, garlic powder,coarse black pepper; 1 tablespoon(s) sumac, or lemon zest; 5-6 clove(s) garlic; 3 - bay leaves

(1 RATING)

61 Pinches 9 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Aug 16, 2013

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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Roast Beef in Irish Beer Gravy w/ Fresh Veggies

prep time 20 Min

cook time 4 Hr 30 Min

method Bake

yield 12 OR MORE HEARTY APPETITES

Ingredients

8 1/4 pounds beef roast
2 bottles irish stout beer, (or any dark beer)
1/2 cup all purpose flour
2 packages onion soup mix
2 large onions , cut into eights
4 stalks celery cut into 3 inch pieces
3-4 - mini sweet red bell peppers, halved
3-4 - mini sweet yellow peppers, halved
1 tablespoon each, paprika, garlic powder,coarse black pepper
1 tablespoon sumac, or lemon zest
5-6 cloves garlic
3 - bay leaves

How To Make roast beef n irish beer gravy & fresh veggies

Step 1

The second recipe that I made from this roast is posted here and called https://www.justapinch.com/recipes/main-course/beef/stove-top-roast-beef-dinner-remix.html 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.

Step 2

In a medium size bowl combine flour, paprika, black pepper, garlic powder, sumac or lemon zest, & onion Soup Mix, & stir to blend together.
Step 3

Reserve about 1/3 of flour mixture to sprinkle over the vegetables, but sprinkle the remainder over the roast and place in skillet.
Step 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.
Step 5

Now add the reserved flour mixture.
Step 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 https://www.justapinch.com/recipes/side/potatoes/creamy-mashed-potatoes-w-sour-cream-chive.html.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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