Real Recipes From Real Home Cooks ®

roast beef n irish beer gravy & fresh veggies

(1 rating)
Recipe by
Rose Mary Mogan
Sauk Village, IL

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.

(1 rating)
prep time 20 Min
cook time 4 Hr 30 Min
method Bake

Ingredients For roast beef n irish beer gravy & fresh veggies

  • 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 lg
    onions , cut into eights
  • 4 stalk
    celery cut into 3 inch pieces
  • 3-4
    mini sweet red bell peppers, halved
  • 3-4
    mini sweet yellow peppers, halved
  • 1 Tbsp
    each, paprika, garlic powder,coarse black pepper
  • 1 Tbsp
    sumac, or lemon zest
  • 5-6 clove
  • 3
    bay leaves

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

  • 1
    The second recipe that I made from this roast is posted here and called 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.
  • 2
    In a medium size bowl combine flour, paprika, black pepper, garlic powder, sumac or lemon zest, & onion Soup Mix, & stir to blend together.
  • 3
    Reserve about 1/3 of flour mixture to sprinkle over the vegetables, but sprinkle the remainder over the roast and place in skillet.
  • 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.
  • 5
    Now add the reserved flour mixture.
  • 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
  • 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.