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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.



3-4 lbs.


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.


This recipe was provided by Grandma Flanigans C from Milwaukee