This Irish pot roast is scrumptious. I have had so many requests for this recipe, so I wanted to share it online. Serve with crusty bread and butter.
Ingredients
- Irish stout beer (such as Guinness®): 1 bottle (12 fluid ounce bottle)
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
- onion: 1 piece (chopped)
- dry onion soup mix (such as Lipton®): 1 pack (1 ounce pack)
- clove garlic: 1 piece (minced)
- boneless beef chuck roast: 1 piece (2 1/2 pound)
- salt and ground black pepper: (to taste)
- baby red potatoes, cut in half: 1 pack (16 ounce pack)
- bag baby carrots: 1 piece (10 ounce)
- stalks celery: 3 piece (cut into 3-inch pieces)
Metric Conversion
Stages of cooking
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Mix together beer, condensed soup, onion, onion soup mix, and garlic in a slow cooker until combined. Season beef chuck roast with salt and pepper; place in the slow cooker. Arrange potatoes and carrots around roast.
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Cook on Low for 6 hours.
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Add celery to the slow cooker. Continue cooking until roast falls apart easily and potatoes are softened, about 2 hours more. Serve meat and vegetables with gravy on top.
