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Irish-Inspired Beef Pot Roast and Vegetables Recipes
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Minutes
Makes
6
Servings
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Recipe Name : Irish-Inspired Beef Pot Roast and Vegetables
Country : United States
Rating :
Category : Home > Meat > Beef
Chef : anonymous
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INGREDIENTS


- 1 boneless beef bottom round rump roast or beef bottom round (3 to 3-1/4 pounds)
- 2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)
- 2 packages (.75 to .88 ounces each) mushroom or brown gravy mix
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beer
Chopped fresh parsley (optional)
DIRECTION


* Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.

* Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.

* Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)

* Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.
SOURCE:

http://www.recipetips.com/recipe-cards/t--6117/irishinspired-beef-pot-roast-and-vegetables.asp