Pot Roast, Irish Style
By Yankee Magazine|Apr 21 2002|
Ingredients
3 to 4 tablespoons oil or other fat
1 4-pound pot roast, approximately
2 cups beef broth
1 cup diced onion
1 cup diced celery
salt and pepper to taste
about 1 pound each peeled carrots and potatoes
Instructions
Cut roast in half (optional). Coat a deep skillet with fat and brown meat on all sides over medium-high heat. Place meat in a large ovenproof pan. Add broth, onion, and celery around roast; season with salt and pepper. Cook covered in 375 degrees F oven for 2-1/2 to 3 hours or until fork-tender. You can either place vegetables around roast for the last hour of cooking or wait until the roast is done, remove the roast (keeping it covered and warm), then add carrots and potatoes and cook, covered, until vegetables are tender, approximately 45 minutes. To make gravy, remove meat and vegetables from cooking pan and keep warm while you make a flour-thickened gravy from the juices.
I made this for a family party and everyone couldn’t get enough of it.
I think this is good.
Fan-tab-u-listic!!
Shirley (Tyrrell) Palmer
justbassin@frontiernet.net
Have made this twice. We will have it at least once a month. Super
This is a very old recipe. My grandmother & mother fixed it for Sunday dinners and I’ve fixed it for years also. It’s now been passed down to my kids and their families..A delicious Sunday tradition. Yummy !!
I have made this for many years, but in a pressure cooker. You still brown the meat the same way, but you add everything in the pressure cooker and cook for one hour. The results are outstanding and it cuts your cooking time by an hour and a half. It’s great!
This is just a standard pot roast. To make it an Irish pot roast add 1 cup of Guinness Stout.
I’ve been making this for nearly 30 years, but I do it on the stovetop using heavy stainless steel “waterless” cookware. I brown the meat in a small amount of oil, then add the veggies, turn the temp down to low (the lid will spin if the temp is just right). It’s easy, saves time and energy, and doesn’t require the broth since it makes its own1 It only takes 2 hours, and is tender and delicious!
This has been a family favorite for years, and is one our daughter requests when she visits. I make it in a slow cooker; the meat comes out very moist and tender.