Irish-Inspired Beef Pot Roast and Vegetables

Irish-Inspired Beef Pot Roast and Vegetables

  • Yield 8 servings

This crockpot roast beef is a snap to pull together on  a weekend morning.


The Beef Checkoff



1 — boneless  beef bottom round rump roast or beef bottom round (3 to 3 1/4  pounds)
2(24-ounce)  packages vegetables (potatoes, onions, carrots, celery)
2(.75- to  .88-ounce) packages 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)


  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.
Cook’s Tip: Packaged pot roast vegetables may also be  referred to as stew or soup vegetables. One and one quarter pounds carrots, 1  pound small red potatoes, 2 small onions and 4 small ribs celery may be  substituted for packaged pot roast vegetables. Prepare as directed above.
Recipe courtesy of The Beef Checkoff.


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