AuthorHeather WallaceCategorymOODifficultyBeginnerIf you're looking for an easy meal to make for St. Patrick's day, this is it! Tender and slow-cooked to perfection in a Guinness broth, this pot roast hits all the right flavors for Paddy's day...and the peas and celery bring a bit of green.
Boozy and green, this dish hits all the festive vibes while being a super easy throw in the slow cooker and forget it meal you will want to make all year round.
Preheat a multi cooker with a browning option with a drizzle of olive oil (or if your slow cooker doesn't have a browning function you can sear meat in a skillet instead).
Season 2-3 lbs chuck roast with 1 teaspoon of kosher salt, 1 teaspoon black pepper, and 1 teaspoon of garlic powder.
Place roast into hot pan and brown on all sides.
Whisk 1 cup Guinness Draught Stout, 2 cups beef stock, 2 tablespoons of tomato paste, 2 tablespoons of either Dijon or whole grain mustard, and 2 tablespoons of Worcestershire sauce together.
Change the function on the multicooker to slow cook on low setting (or in a regular crockpot set to low).
Pour Guinness mixture into the cooker with the roast.
Add 2 medium sliced onions, 4-6 large carrots cut into 2-inch chunks, 3 celery ribs cut into 2-inch chunks, 2 lbs baby potatoes, 2 sprigs of fresh thyme, and 1 bay leaf.
Slow cook for 8 hours until meat is tender.
Remove roast from slow cooker, set aside.
Remove potatoes, carrots, celery, and onions from the slow cooker as well and cover with foil along with the beef.
Discard thyme sprigs and bay leaf.
In a small bowl combine 1/2 cup of cold water and 2 tablespoons of cornstarch to make a slurry then add to the Guinness broth.
Stir in 2 cups of frozen peas and bring to a boil.
Reduce heat and simmer, stirring constantly for 10 Minutes to 15 Minutes or until desired thickness.
Salt and pepper to taste.
Serve hot, topped with juices and peas.
Ingredients
Directions
Preheat a multi cooker with a browning option with a drizzle of olive oil (or if your slow cooker doesn't have a browning function you can sear meat in a skillet instead).
Season 2-3 lbs chuck roast with 1 teaspoon of kosher salt, 1 teaspoon black pepper, and 1 teaspoon of garlic powder.
Place roast into hot pan and brown on all sides.
Whisk 1 cup Guinness Draught Stout, 2 cups beef stock, 2 tablespoons of tomato paste, 2 tablespoons of either Dijon or whole grain mustard, and 2 tablespoons of Worcestershire sauce together.
Change the function on the multicooker to slow cook on low setting (or in a regular crockpot set to low).
Pour Guinness mixture into the cooker with the roast.
Add 2 medium sliced onions, 4-6 large carrots cut into 2-inch chunks, 3 celery ribs cut into 2-inch chunks, 2 lbs baby potatoes, 2 sprigs of fresh thyme, and 1 bay leaf.
Slow cook for 8 hours until meat is tender.
Remove roast from slow cooker, set aside.
Remove potatoes, carrots, celery, and onions from the slow cooker as well and cover with foil along with the beef.
Discard thyme sprigs and bay leaf.
In a small bowl combine 1/2 cup of cold water and 2 tablespoons of cornstarch to make a slurry then add to the Guinness broth.
Stir in 2 cups of frozen peas and bring to a boil.
Reduce heat and simmer, stirring constantly for 10 Minutes to 15 Minutes or until desired thickness.
Salt and pepper to taste.
Serve hot, topped with juices and peas.