Grandma Flanigan’s Pot Roast in Guinness Gravy Recipe
Grandma Flanigan’s Pot Roast in Guinness Gravy Notes
The Spice House staff held our Christmas party here at County Clare one year and everyone loved this pot roast. The chef very generously shared his recipe with us.
- 16 ounces Guinness Stout
- 3 to 4 pound chuck roast
- 2 tablespoons English Prime Rib Rub
- 2 tablespoons vegetable oil
- 2 large onions, coarsely chopped
- 1 clove garlic, minced
- 2 cups beef stock
- 3 tablespoons cold water
- 2 tablespoons cornstarch
Serves / Yields
Preheat oven to 450 degrees. Pour Guinness into bowl and set aside so beer flattens. Rub roast with English Prime Rib Rub 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 Guiness. 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.
Photo by Jim Klocek.