Irish Stout Beer Pot Roast recipe

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Ingredients

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 small onion, chopped
1 clove garlic, minced
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper
1 (10 ounce) bag baby carrots
1 (16 ounce) package baby red potatoes, cut in half
3 stalks celery, cut into 3-inch pieces

Nutrition Info

628.7 calories
carbohydrate: 37.1 g
cholesterol: 129.2 mg
fat: 36.2 g
fiber: 5.1 g
protein: 38.2 g
saturatedFat: 13.6 g
servingSize: -
sodium: 1271.6 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix beer, cream of mushroom soup, onion soup mix, onion, and garlic together in a slow cooker. Season beef chuck roast with salt and pepper, and place in the slow cooker. Arrange the carrots and potatoes around the meat.

  2. Cook on Low for 6 hours, then add the celery. Continue cooking until the roast falls apart easily and the potatoes are softened, about 2 hours more. Serve the meat and vegetables with the remaining gravy on top.

Recipe Yield

4 servings

Recipe Note

I have had so many requests for this recipe I thought I should share it online! Serve with crusty bread and butter.

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