Best 6 Guinness Crockpot Beef Roast Veggies Recipes

GUINNESS CROCKPOT BEEF ROAST & VEGGIES

Steps:

• 1. NOTE: I used a 6 quart HAMILTON BEACH STAY OR GO Crockpot, and it held my complete recipe. Although I cooked this roast on HIGH and It was ready in 5 hours, you may want to cook it on LOW FOR 8 OR 9 HOURS or longer. THIS CROCKPOT HAS A WARMING FEATURE AND WILL KEEP THE FOOD WARM FOR A LEAST 14 ADDITONAL HOURS AFTER COOKING. This is my favorite crockpot of all the ones that I have, I use this one the most. It was a gift from my daughter Briana in 2009.
• 2. I prefer to cut this cut of meat into serving size portions before COOKING for easier serving.
• 3. Season meat with desired spices and allow to marinate if time permits for an extra boost of flavor, at least an hour or two. I prefer to bring my roast to room temperature before cooking.
• 4. Dredge roast in flour and remember to coat all sides of the meat. Reserve the remaining flour to add to crock pot.
• 5. These are the main ingredients starring in this recipe.
• 6. Prep the veggies for the roast.
• 7. Line the bottom of the crock pot with the vegetables. Then add in the meat portions, onion soup mix, brown sugar, remaining flour, and beer.
• 8. NOTE: I DID STIR THE MEAT AFTER 3 HOURS OF COOKING, BUT IT IS NOT NECCESSARY. THIS IS WHAT THE MEAT & VEGGIES LOOKED LIKE AT THAT TIME.
• 9. Close lid and use directions with your crockpot to cook roast until done. If you are not in a big hurry you may choose the low setting for cooking to cook for a longer period of time. I needed 5 hours on high and my roast was done and the vegetables were tender.
• 10. Serve and enjoy with your favorite sides, because this is a very tasty and comforting meal.

SLOW COOKER GUINNESS ROAST

Steps:

• put vegetables in bottom of slow cooker.
• place meat on top.
• sprinkle meat with onion soup mix.
• add bottle of Guinness
• cook on low 8 hours.

GUINNESS BEER BEEF CHUCK ROAST RECIPE

Steps:

• Preheat oven to 300 degrees F. (Or you can also use stove top or crock-pot.)
• Heat 2 Tbsp. oil in a wide frying pan over a high heat. Brown the meat on all sides; heavily salt and pepper both sides. [Optional to pat the beef with flour before browning for a thicker gravy.]
• Remove the meat and set aside.
• In a separate small bowl, add to 1 1/2 cups of hot water the tomato paste, instant coffee, and chili flakes. Mix well.
• In the same frying pan, heat the remaining oil and sauté the garlic for 1-2 minutes, adding the tomato paste mixture. Mix together and cook for a few minutes (will be thick).
• Chop the onions, and place in the bottom of a Dutch oven. Place the cooked piece of meat on top. Spread the paste on top of the meat. Add fresh herbs for additional flavor.
• Place the chopped carrots on top of the meat and sauce. Pour the Guinness beer around the meat.

SLOW COOKER GUINNESS® BEEF STEW

Steps:

• Combine flour, salt, and pepper in a shallow dish; add beef pieces. Toss to coat each piece evenly. Reserve remaining flour mixture for later use.
• Heat oil in a large non-stick skillet; cook and stir coated beef, working in batches, until browned on all sides, about 10 minutes per batch. Transfer cooked beef to a slow cooker.
• Cook and stir onion in the same skillet used for beef until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute. Scrape browned bits of food from bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.
• Mix beef broth, parsley, thyme, and bay leaves into beef mixture in slow cooker.
• Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in the reserved flour mixture; stir well. Add potatoes and carrots.
• Cook on High until potatoes are tender, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Arrange puff pastry on baking sheets; pierce each piece several times with a fork.
• Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.

IRISH ROAST BEEF WITH GUINNESS AU JUS

Steps:

• Place the beef in a roasting pan and pour the beer over the meat. Cover the pan with plastic wrap, and marinate in the refrigerator overnight, turning once.
• Preheat an oven to 250 degrees F (120 degrees C).
• Remove the roast from the stout and pat dry. Heat the olive oil in a large frying pan over medium-high heat. Brown the roast on all sides. Set the browned roast on plate.
• Crush the rosemary, thyme, steak seasoning, and pepper in a mortar and pestle. Add the minced garlic and stir to make a paste. Spread the paste over the outside of the roast. Place the roast back into the roasting pan with the stout and cover loosely with foil. Bake in the preheated oven for 2 hours. Add the potatoes to the roasting pan and leave off the foil to let the roast get a crispy coating.
• Bake to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about another hour. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 20 minutes before slicing.
• Pour the pan juices into a pot and bring to a boil over medium heat. Simmer until the juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain the juices and serve with the beef and roasted potatoes.

POT ROAST WITH GUINNESS

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a large flameproof casserole and brown the meat on all sides; remove from pan and drain.
• Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly.
• Add the celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color.
• Add the flour and cook for 1 more minute; blend in the stock and Guinness, mixing until combined.
• Bring mixture to a boil, stirring constantly.
• Add the bay leaf, thyme, sugar.
• mustard, tomato paste, and season to taste with the salt and pepper.
• Place the brisket on top, and cover tightly; place in the oven and cook for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning and add a pinch more of sugar if necessary).