Irish-Inspired Beef Pot Roast and Vegetables
This 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.
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)
- 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.
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.