Name: Irish Stout Beer Pot Roast
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: 1
Ingredients: 1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®); 1 (10.5 ounce) can condensed cream of mushroom soup; 1 small onion, chopped; 1 (1 ounce) package dry onion soup mix (such as Lipton®); 1 clove garlic, minced; 1 (2 1/2 pound) boneless beef chuck roast; salt and ground black pepper to taste; 1 (16 ounce) package baby red potatoes, cut in half; 1 (10 ounce) bag baby carrots; 3 stalks celery, cut into 3-inch pieces

Irish Stout Beer Pot Roast

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Prep Time:
25 minutes

Cook Time:
480 minutes

Total Time:
505 minutes

Moist Irish pot roast cooked in beer gravy, ideal for dipping crusty bread.

Ingredients:

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
1 (10.5 ounce) can condensed cream of mushroom soup
1 small onion, chopped
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 clove garlic, minced
1 (2 1/2 pound) boneless beef chuck roast
1 (16 ounce) package baby red potatoes, cut in half
1 (10 ounce) bag baby carrots
3 stalks celery, cut into 3-inch pieces

Instructions:

Combine the beer, condensed soup, onion, onion soup mix, and garlic in a slow cooker, ensuring everything is well mixed. Season the beef chuck roast with salt and pepper, then place it in the slow cooker. Surround the roast with potatoes and carrots.
Slow cook for 6 hours.
Toss in the celery into the slow cooker. Allow the roast to become tender and the potatoes to soften, approximately 2 more hours. Serve the meat and veggies topped with the delicious gravy.

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