Grandma Flanigan’s Pot Roast in Guinness Gravy
The Spice House staff held a Christmas party at the historic County Clare in Milwaukee one year and everyone loved this pot roast. The chef very generously shared his recipe with us.
Submitted by: Grandma Flanigans from Milwaukee, Wi
Yield: 3-4 lbs.
Preparation Instructions:
- Preheat oven to 450 degrees. Pour Guinness into bowl and set aside sobeer flattens. Rub roast with Bloody Mary Mate seasoning. In large non-stick pan over medium-high heat, add vegetable oil. Sear roast on each side until browned. Immediately remove meat from pan and set in large roasting pan.
- Coarsely chop onions and add to pan along with garlic. Add stock. Roast in preheated oven 1 hour. Reduce heat to 350 degrees and add
Guinness. Liquid level should be at least halfway up side of roast. - Roast an additional 2 hours, check liquid level periodically and add water if needed. If adding vegetables while roast cooks, add during
last 45 minutes. After 3 hours, roast should be fork-tender. - Transfer roast onto warm platter. Place roasting pan on stove top, on high, stirring juices constantly. Make a slurry by combining water and
cornstarch. Gradually add to juice until mixture thickens. - Cook 3 to 4 minutes. Remove from heat and serve over meat and vegetables.
Makes 4 to 6 servings.
Note: At the restaurant vegetables such as carrots, wedges
of cabbage and mashed potatoes are served alongside meat. If desired,
your choice of vegetables can be added to pot and cooked with roast as
noted above.
thespicehouse.com
More About This Recipe
Photo by Jim Klocek.
This is pretty phenomenal. I sub different stouts or porters every time I make this. I also cook the potatoes and carrots for about 2.5 hours.
I have made this roast several times now..definetly a favorite on a cold winter day.. the leftovers are perfect for hot beef sandwiches smothered in the delicious Guiness gravy. I serve with homemade bisquits on the side to sop up all the juices.
My husband obtained this recipe from County Claire restaurant in Milwaukee many years ago and we’ve made it over and over. It is a family favorite and I have shared the recipe with many friends.
Made today, stomach full, ready to sleep . Wait the pot roast is calling from the fridge, no must resist. Can have for breakfast, lunch and dinner tomorrow. Seriously, I did the recipie exactly but useed carrots, mushrooms, and shallots, from the spice house of course, and did my taters on the side. Used my Lodge dutch oven and can’t wait to have the leftovers.Cheap and easy to make,espedially when it is 11 degrees out side, with negative windchill.