Large grandma flannigans pot roast

Grandma Flanigan’s Pot Roast in Guinness Gravy

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.

Yield: 3-4 lbs.
Collections: Beef Irish Main Dish

Featured Ingredients

English Prime Rib Rub is a delicious seasoning to crust prime rib, hamburgers and pork roast. This is the Spice House version of Beau... Size Options
$6.49 Glass jar, 1/2 cup (wt. 3 oz)

Grandma Flanigan’s Pot Roast in Guinness Gravy Recipe

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
  • {{ buttonText }}
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.

Yield: 3-4 lbs.
Helpful Hints

Photo by Jim Klocek.

Pinterest

Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours

4 Comments

Paul W

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.

Rating:
Lisa B

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.

Rating:
charlotte o

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.

Rating:
Hot Rod

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.

Rating: