Welcome to the FIRST recipe of March. Can you believe it!? As soon as March hits I totally start thinking of backyard play dates, porch drinking, and longer days. How about you? I also think about St. Patricks Day. And what goes with St. Patrick's Day better than a pint of Guiness? Nothing. Nothing is better! I love a big glass of this rich, dark beer! So much so that I wanted to incorporate it into a comfort food fit for. the whole family. A pot roast!
This pot roast is a little different than a traditional pot roast. I used ALL root veggies that can withstand the long hours of cooking this dish endures. Things like potatoes, parsnips, golden beets, and carrots are included.
This easy pot roast is also seasoned with one of my all time favorite new seasonings, Trader Joes Umami Seasoning. The richness in this little bottle is unmatched! It's a great all purpose savory seasoning that you can sprinkle on just about anything. Eggs, meat, veggies, the list goes on!
So I took a poll and almost everyone requested the Crock Pot version of this pot roast. I tried it in the Crock Pot as well as roasting in the oven, and hands down the oven roast was better. BUT, I will include instructions and tips for both!
A pot roast uses a cost effective cut of meat called Chuck Roast. It is from the shoulder/neck area and if you undercook it, it will be tough and chewy. Test it with a fork, if the fork slides into it nicely and starts to shred it, it's cooked perfectly! You also don't want to end up with dry meat, so always check to make sure you have enough liquid in the pot!
Ingredients
- 2-3 lb Chuck Roast
- 2 Tablespoons Trader Joes Umami Seasoning
- 3 Carrots
- 3 Parsnips
- 2 Golden Beets
- 2 Potatoes
- 1 Yellow Onion
- 2 Tablespoons Worchestire Sauce
- ¼ Cup Ketchup
- 1 12 oz Guiness
- 2-3 Cups Beef Stock
- Salt and Pepper to taste
Instructions
First we want to season our meat before we prep our other items. Season liberally with the Umami Seasoning! Cut into 6 equal pieces.. FIRST TIP! Even if you intend to Crock Pot this pot roast, sear it in a pan first!Searing the meat first I believe is what ultimately gave my oven pot roast better flavor than just sticking everything in the Crock Pot.
CROCK POT ROAST if you are using the Crock Pot, toss in chopped veggies & the meat. In a small bowl combine Ketchup, worchestershire, Guiness, and stock then pour into the Crock Pot. Cook low and slow for 8 hours until the meat is fork tender.
OVEN POT ROAST Get your dutch oven very hot with some olive oil and sear each piece of meat on all sides. Remove and set aside. Toss in veggies to saute for 3-5 minutes. Add in beef stock, Guiness, ketchup, Worcestershire sauce and stir to combine. Add the meat back in and roast in the oven at 375 for 3 hours, check to see if the meat is fork tender.
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📖 Recipe
Guiness Root Vegetable Pot Roast
Ingredients
- 2-3 lb Chuck Roast
- 2 Tablespoons Trader Joes Umami Seasoning
- 3 Carrots
- 3 Parsnips
- 2 Golden Beets
- 2 Potatoes
- 1 Yellow Onion
- 2 Tablespoons Worchestire Sauce
- ¼ Cup Ketchup
- 1 12 oz Guiness
- 2-3 Cups Beef Stock
- Salt and Pepper to taste
Instructions
- First we want to season our meat before we prep our other items. Season liberally with the Umami Seasoning! Cut into 6 equal pieces..
- FIRST TIP! Even if you intend to Crock Pot this pot roast, sear it in a pan first!Searing the meat first I believe is what ultimately gave my oven pot roast better flavor than just sticking everything in the Crock Pot.
- Rough chop the veggies and if you are using the crock pot place the veggies and the seared meat in the crock pot. In a separate bowl combine the "sauce" (Guiness, worchestershire, ketchup, and beef stock) and pour into the Crockpot. Set on low for 8 hours until fork tender. Taste the broth and add salt and pepper to taste!
- If you are oven roasting, after searing the meat remove it from the dutch oven and add in the veggies. Saute for 3-5 minutes and then add the meat back in
- Add in the Guiness, worchestershire, ketchup, and beef stock. Add 1 teaspoon salt and ½ teaspoon pepper.
- Roast in the oven at 375 for 3 hours until fork tender.
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