St. Patrick’s Day, a day most Americans like to think they’re Irish. More so than than for a holiday where people drink green beer and become ridiculously belligerent, the amazing country of Ireland is known for good food and GREAT BEER!
For as long as I can remember, the idea of Guinness Stout beer grossed me out. I am ashamed to say that I had no basis for this aversion. I assumed that since the beer was so dark, that it was equally heavy and bitter. Boy was I wrong! It’s creamy, silky, and oh so smooth.
Its become a real treat for me over the recent past, and now its the special ingredient in my pot roast! Although this posting coincides with the St. Patrick’s Day Holiday, this is a great Sunday dinner meal idea. You can put it in the oven while you do your Sunday rituals. The longer it cooks the better, so there isn’t a rush to have your timing just right.
Before I started dating my husband, I’d never eaten “Pot Roast.” I know the idea of an American gal having her first bite of pot roast in her mid-20’s is a bit nuts. But, given I grew up with a Guatemalan mom doing all the cooking, it may make a little bit more sense. My first experience with this comfort food was from my kick-ass mother in law. She’d make pot roast with tri-tips and some vodka. It was always so tender, flavorful, and as she described, easy!
My “Irish-inspired” version is much healthier mostly because I use a much leaner piece of meat. I kept the ingredients very simple, and skipped making a gravy in order to leave the fat in the pot and off my plate. The more carrots you add, the better as well!
When it comes to leftovers… if there are any… these incredible Breakfast Sandwiches are the way to go! Check these out!
2 tbsp coconut oil
1 tbsp unsalted butter
4-5 medium carrots
1.5 large onions
2.5-3lb sirloin tip roast
1 tbsp sea salt
1.5 tsp black pepper
2-3 tbsp all purpose flour
1 cup Guinness Stout beer
a small bunch of fresh thyme
1 cup vegetable broth
1) Peel the carrots and cut into 2-3 inch pieces. You want them all to cook at the same time, so make sure to get them roughly the same thickness. You may have to cut the fatter ends in half, length wise. Peel and quarter the onions.
Preheat the oven to 250⁰
2) Heat the butter and coconut oil in the dutch oven over medium-high heat. Brown the carrots and move them to a plate. Add in the onions, cut side down and do the same. While the onions are cooking, salt and pepper the roast, then sprinkle with flour.
3) Remove onions to the plate with the carrots. Add in the roast and brown well on each side. Remove the roast from the dutch oven to a plate. Quickly add in the Guinness to deglaze all the yummy browning from the bottom of the pot. Once you’ve scraped all the good stuff off the bottom of the pot (with a silicone spatula, so as to not ruin your cookware), move it to the burner next to it with the heat off.
4) Lay all the onions, except for 1 or 2, down in the pot, then place the roast over it. I like to place the carrots around the roast, then put those 1 or 2 wedges on top of it. Pour in the veg. broth and lay the thyme all over.
5) Place the lid on top and move the dutch oven to the oven, pre-heated to 250⁰. Cook 4 hours (a minimum of 3 if you are in a rush). Once its finished cooking, you can make a gravy out of the juices, but be sure to skim as much fat as possible first.
6) Serve over simple mashed potatoes.