Best 4 Irish Pot Roast Recipes

IRISH STOUT BEER POT ROAST

Steps:

• Mix beer, cream of mushroom soup, onion soup mix, onion, and garlic together in a slow cooker. Season beef chuck roast with salt and pepper, and place in the slow cooker. Arrange the carrots and potatoes around the meat.
• Cook on Low for 6 hours, then add the celery. Continue cooking until the roast falls apart easily and the potatoes are softened, about 2 hours more. Serve the meat and vegetables with the remaining gravy on top.

IRISH POT ROAST

Steps:

• Combine flour, salt, and pepper. Dredge roast in flour mixture. Save remaining flour mixture for gravy.
• Heat oil in large skillet or frying pan, and sear roast on all sides until well browned.
• In crockpot, layer vegetables, ale, and beef broth on the bottom, then meat, then honey, then onions, garlic, and thyme. Cook on low for 8-10 hours, or on high 4-5 hours. (Alternatively, roast in a 375°F oven for 2 1/2 hrs or until meat is very tender.).
• Mix water and reserved flour in bowl. Drain juices from crockpot into a saucepan. Bring to a boil, then add flour slurry. Cook on medium-high heat until thick and bubbly.

CROCKPOT IRISH POT ROAST

Steps:

• 1. Spray crockpot with non stick spray. Mix all ingredients together in a bowl, except meat and gravy mix.
• 2. Put one half cup of mixture into the bottom of the crockpot.Place the meat on top of this and pout the rest of the mixture over the top.
• 3. Cook on low for eight to ten hours, when meat basically falls apart, remove from crockpot and cut into chunks. Cover with foil to keep warm.
• 4. Turn crockpot to high and sprinkle in the gravy mix. Stir until it thickens. Serve with meat.

SWISS STYLE IRISH POT ROAST

Steps:

• 1. Add the spices to a small bowl, then mix to blend together , and sprinkle liberally over all sides of the roast. Sprinkle about half cup of flour over all sides of the seasoned roast. RESERVING THE REMAINING QUARTER CUP FLOUR TO SPRINKLE OVER THE VEGGIES IN BOTTOM OF POT. PREHEAT THE OVEN TO 300 DEGREES F.
• 2. Cut the onions into eights, add the chopped celery and place it in the bottom of a 6 quart Dutch Oven. Sprinkle 1/4 cup of the flour over the veggies. THESE ARE SOME OF THE REMAINING INGREDIENTS FOR THE ROAST.
• 3. Place the beef roast into the Dutch oven. Then add the undrained mushrooms, diced tomatoes, beer and Worcestershire sauce around the perimeters of the pot.
• 4. Sprinkle the onion soup mix around the side of the pot and on top of the roast.
• 5. Cover with tight fitting lid and place in preheated 300 degree F oven and cook for 31/2 to 4 hours. Remove from oven, Remove lid, and allow roast to rest for about 10 to 15 minutes before slicing.
• 6. Place roast in large platter, and slice with electric knife into desired slice size, surround beef roast with the cooked veggies & gravy, then serve with your favorite additional sides, pasta, rice or potatoes. ENJOY.