Guinness Pot Roast

July 16, 2015

Active Time: 20 minutes

Total Time: 3 hours

Serves: 6-9 servings

 

INGREDIENTS
  • 1 (2-3 pound) Stockman & Dakota Premium Angus Boneless Chuck Pot Roast
  • 1/2 teaspoon dried thyme leaves
  • 2 tablespoons pure vegetable oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 2 tablespoons chopped garlic
  • 1 (12-15 ounce) can Guinness draught
  • 1 (28 ounce) can diced tomatoes , undrained
  • 1 cup reduced sodium beef broth
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
DIRECTIONS
  • Season roast with thyme; salt and pepper to taste. In a roasting pan with cover, heat oil over medium-high heat. Add roast; sear both sides. Remove from pan.

  • Add onions, celery, carrots and garlic to pan. Salt and pepper to taste. Sauté vegetables until tender (about 3-5 minutes). Add Guinness, tomatoes and beef broth; bring to a boil.

  • Add roast and cover. Transfer to a preheated 325°F oven and bake 2 hours. Turn roast over and continue baking for 30-45 minutes or until fork tender. Remove from oven and pour off juices; reserve. Let roast stand covered.

  • In medium sauce pan, melt butter over medium heat. Whisk in flour; continue whisking until mixture has turned light brown. Slowly add reserved juices, whisking constantly. Bring to a boil; boil 1 minute. Serve sauce with roast.

NUTRITIONAL INFORMATION

 

(based on 3 pound roast)

Serving Size: 1/9 of recipe

  • Calories 380kcal -

  • Total Fat 19g -

  • Saturated Fat 9g -

  • Cholesterol 80mg -

  • Sodium 520mg -

  • Carbohydrates 13g -

  • Fiber 2g -

  • Protein 36g 

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info@willowcityfarm.com / 217-899-4562

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