Irish-Inspired Beef Pot Roast and Vegetables
Total Recipe Time: High Setting: 6 to 7 hours; Low Setting: 8 to 10 hours
Makes 6 to 8 servings
Ingredients1 beef Bottom Round Rump Roast or Bottom Round Roast (3 to 3-1/4 pounds)2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)2 packages (.75 to .88 ounces each) mushroom or brown gravy mix1/3 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon black pepper1 cup beerChopped fresh parsley (optional)
- 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.
- 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.
- Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on HIGH 6 to 7 hours or on LOW 9 to 10 hours or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
- Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.
Cook'sTipPackaged 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.
Nutrition information per serving (1/6 of recipe): 423 calories; 12 g fat (4 g saturated fat; 5 g monounsaturated fat); 147 mg cholesterol; 688 mg sodium; 23 g carbohydrate; 3.5 g fiber; 52 g protein; 1 mg niacin; 0.9 mg vitamin B6; 2.7 mcg vitamin B12; 4.7 mg iron; 57.2 mcg selenium; 8.6 mg zinc.This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.Nutrition information per serving (1/8 of recipe): 318 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 112 mg cholesterol; 516 mg sodium; 17 g carbohydrate; 2.6 g fiber; 39 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 2 mcg vitamin B12; 3.6 mg iron; 42.9 mcg selenium; 6.5 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
© Cattlemen's Beef Board and National Cattlemen's Beef Association