Irish Stout Beer Pot Roast |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 4 |
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I have had so many requests for this recipe I thought I should share it online! Serve with crusty bread and butter. 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 |
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.
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