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Irish-Inspired Beef Pot Roast and Vegetables

Irish-Inspired Beef Pot Roast and VegetablesThis slow-cooker recipe features fork-tender beef pot roast braised in a beer-infused mushroom gravy mixture with classic vegetables like potatoes, carrots, onions and celery.

This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Recipe Ingredients:

1 beef Bottom Round Rump Roast or Bottom Round Roast (3 to 3 1/4 pounds)
2 (24-ounce) packages fresh pot roast-style vegetables (potatoes, onions, carrots, celery)
2 (.75 to .88-ounce) package mushroom or brown gravy mix
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup beer
Chopped fresh parsley (optional)

Cooking Directions:

  1. 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.
  2. 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.
  3. 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.)
  4. Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.

Makes 6 to 8 servings.

Nutritional Information Per Serving (1/6 of recipe): 423 calories; 12 g fat (4 g saturated fat; 5 g monounsaturated fat); 147 mg cholesterol; 688 mg sodium; 23 g carbohydrate; 3.5 g fiber; 52 g protein; 1 mg niacin; 0.9 mg vitamin B6; 2.7 mcg vitamin B12; 4.7 mg iron; 57.2 mcg selenium; 8.6 mg zinc.

Nutritional Information Per Serving (1/8 of recipe): 318 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 112 mg cholesterol; 516 mg sodium; 17 g carbohydrate; 2.6 g fiber; 39 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 2 mcg vitamin B12; 3.6 mg iron; 42.9 mcg selenium; 6.5 mg zinc.

Recipe and photograph courtesy of The Beef Checkoff.