Grandma Flanigan’s Pot Roast in Guinness Gravy Recipe

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Categories: Beef, Irish, Main Dish

Submitted By: The Spice House.

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.

Ingredients
  • 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

3-4 lbs.

Preparation Instructions

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.

Helpful Hints

Photo by Jim Klocek.

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English Prime Rib Rub
In a glass jar
In a 1/2 cup shaker jar, net wt. 3 ounces
$5.49
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Charlotte O. Said:

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.

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Make it Again? Charlotte O. would make this recipe again.

Lisa B. Said:

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.

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Make it Again? Lisa B. would make this recipe again.

Paul W. Said:

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.

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Make it Again? Paul W. would make this recipe again.