Who’s ready for St. Patrick’s Day?
This is my favorite time of year to cook with Guinness (like I need an excuse to put beer in my food, right?)
Anyhow, St. Patrick’s day is always the perfect excuse play with Guinness and kinda accidentally have half a bottle left that someone has to drink – I mean, you can’t waste, right?? This is, unless you’re putting this in the crockpot at 7:30 in the morning and have to go teach 3rd grade. The drinking the rest of the Guinness is rather frowned upon, so you have to put it in the fridge and have slightly flat Guinness after work – like I said, shameful to waste.
How smokes, where the heck were we going there?
Right, so I made this on a day when I stayed at work super late making bulletin boards. I staggered home so late and exhausted that my family had actually eaten without me (virtually unheard of), but thanks to the crockpot, I still had a hot meal waiting for me (and a slightly flat half Guinness!)
The ingredients in this pot roast provide amazing layer of flavor! In fact, this is one of the most flavorful pot roasts I’ve made! It’s a delicious change of pace!
Need more St. Patrick’s inspiration? Check these recipes out!
Beef and Stout Stew from Caroline's Cooking
Chocolate Cupcakes with Irish Cream Frosting from Grumpy's Honeybunch
Chocolate Stout Floats from The Chef Next Door
Easy 5 Ingredient Chocolate Mint Cookies from Hezzi-D's Books and Cooks
Grilled Cabbage Steaks with Stout Gravy from Culinary Adventures with Camilla
Irish Tea Brack from Cooking With Carlee
Lucky Leprachaun Minty Milkshakes from Family Around the Table
Nana's Shepherd's Pie from The Tip Garden
Reuben Quesadillas from A Day in the Life on the Farm
Reuben Stuffed Crescent Rolls from From Gate to Plate
Slow Cooker Guinness Pot Roast from Amy's Cooking Adventures
St. Patrick's Day Green Martini - Melontini from All That's Jas
Stout Cupcakes with Irish Buttercream from A Kitchen Hoor's Adventures
Ulster Fry from Palatable Pastime
Slow Cooker Guinness Pot Roast
1 (2-3 lb) beef roast
1 onion, cut in wedges
2 carrots, peeled and cut into chunks
3 cloves garlic, smashed
1 (8 oz) can tomato sauce
1 cup stout, such as Guinness
1 cup chicken or beef broth
1 tbsp stone ground mustard
1 tbsp Worcestershire sauce
Salt & pepper
Place the onions, carrots, and garlic in the bottom of a 4 quart slow cooker. Place the beef on top. Pour over the tomato sauce, stout, and broth. Stir in the mustard and Worcestershire. Season the roast liberally with salt and pepper.
Cover the slow cooker and cook on low for 8-10 hours.
Once finished cooking, shred the beef and serve over potatoes, using the juices as gravy, if desired. Or serve on rolls with juice for dipping.