Scotch-Irish settlers of the American West, like Yellowstone’s Dutton family, brought ancestral recipes with them, making emerald Isle-inspired fare similar to this recipe for pot roast braised in Irish stout beer. I prefer Guinness for this recipe but any dark beer will work. Used as the base for Cara Dutton’s Irish Pasties recipe.
Servings: 10
Equipment
- 1 Dutch oven
Pot roast with carrots and potatoes braised in Irish Stout beer is similar to recipes brought to the American West by Irish settlers. Use as the base for Cara Dutton's Irish Pasties recipe.
Ingredients
- 1 Tbsp celery salt
- 1 Tbsp granulated garlic
- 1 Tbsp dried onion flakes
- 1 Tbsp coarsely ground black pepper
- 2½ to 3 lbs bottom round roast
- 1 large white onion thinly sliced, about 2 cups
- 2 to 3 cups beef broth or stock divided
- 8 to 10 New potatoes
- 1 large fat carrot scrubbed and cut into ½-inch pieces
- 24 ounces Irish stout such as Guinness
- 4 cloves garlic chopped
- 2 Tbsp Worcestershire sauce
- 1 Tbsp granulated cane sugar
- 3 3-inch sprigs fresh rosemary
- 1 teaspoon arrowroot powder or cornstarch
Instructions
- Stir together the celery salt, garlic, onion flakes and black pepper in a small bowl. Rub the mixture all over the meat.
- Lay the roast with the fattiest side down in a large Dutch oven heated to high on the stovetop. Cook for 4 to 5 minutes to render some of the fat off, then turn the meat and brown on all the other sides for 3 to 4 minutes. Remove meat from pot and set aside.
- Preheat the oven to 325 degrees F. Reduce the stovetop to medium. Add the onions to the pot and cook in the remaining fat until browned, about 10 minutes. Pour in 1 cup of broth and scrape up any browned bits stuck to the bottom of pot.
- Place the meat in the middle of the Dutch oven, fat side down. Surround it with the potatoes and carrots. Stir in the Irish stout, garlic, Worcestershire sauce, sugar and enough additional broth so that the liquid covers half of the meat. Toss in the rosemary sprigs then cover and place in the oven.
- Cook for 2 hours, turning and basting the meat once an hour and adding more broth as needed to keep the meat halfway submerged. After 2 hours, stir in the arrowroot or corn starch to thicken the sauce. Cook for an hour or 2 longer or until the sauce has the color and consistency of chocolate sauce and the meat shreds easily.
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