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Irish-Inspired Beef Roast and Vegetables Recipe
View more Beef Recipes, Slow Cooker Recipes
Prep Time
20 min
Total Time
9 hr
Yield
Makes 12 servings
When the weather turns cool, there’s nothing quite as comforting as a Sunday meal of slow-cooked beef and vegetables. This Irish-inspired beef Pot Roast and Vegetables recipe is the perfect blend of rich flavors and easy directions, taking a classic recipe and giving it a delicious Irish twist.
The earthy undertones of Guinness beer and the sweetness of root vegetables make this dish not only satisfying but also easy to prepare. Perfect for a hearty family dinner or even a festive St. Patrick’s Day spread, this dish is a budget-friendly and tasty recipe for your family to enjoy.
Our Irish-inspired Beef Roast and Vegetables recipe is inspired by a recipe shared by Beef, It’s What’s for Dinner, and the photography they created. We have made a few small tweaks and are sharing it with you to promote the enjoyment of beef!
Why You’ll Love This Recipe
This recipe isn’t just easy to love because it tastes great; it’s easy to love because it’s easy to make!
If you’re someone who has a little Irish in you (and who doesn’t?), this roast beef recipe takes a classic Irish approach by incorporating dark beer and hearty vegetables to cook along with the beef.
The slow cooking process allows the flavors to meld beautifully without you having to do anything other than putting the ingredients into the slow cooker and getting it started. Plus, you can enjoy the amazing aroma filling your kitchen as it cooks!
Ingredients: Simple Yet Full of Flavor
This recipe relies on straightforward, accessible ingredients, most of which are pantry staples or easy-to-find items in the grocery store. Here’s what you’ll need:
- Beef Rump Roast (3-4 lbs): Also known as a beef bottom round roast, this is one of the most affordable roasts you can purchase. This is a certified lean cut of beef and will slice, not shred. Since it’s lean, be careful not to overcook it!
- Gravy mix, flour, salt, and pepper: Mixed together, these seasonings bring out the best flavor of the beef and vegetables, and make a flavorful gravy.
- Guinness or Dark Beer (1.5 cups): Adds a rich, malty flavor that complements the beef. If you’d like to skip alcohol, beef broth works well as a substitute.
- Yellow Onion (1 large, cut into large slices): A key aromatic that sweetens as it cooks.
- Carrots 1 pound, peeled and cut into chunks): Provide sweetness and an earthy flavor.
- Celery (3 ribs, cut into chunks): Adds an aromatic and savory taste.
- Potatoes (1 1/2 lbs, cut into chunks): You can use any variety, but red potatoes hold up well.
Cooking Tips and Variations
- Choosing the Right Beer: While Guinness is traditional, any dark, malty beer will work. For a more subtle beer flavor, use a brown ale or amber beer.
- Add Herbs: If you have extra fresh herbs available, adding thyme and bay leaf to the mixture will add more aromatics and flavor.
- Try Different Vegetables: Consider adding parsnips, turnips, or even a handful of mushrooms for added depth of flavor.
- Use a Different Beef Roast: If you prefer a more fall-apart tender style of beef roast, try using a beef chuck roast instead of a rump roast. They’re more expensive but have more marbling and are will shred as they cook!
Pairing Suggestions
To really capture the Irish inspiration of this dish, serve some warm, crusty soda bread alongside the beef and vegetables to soak up all the juices.
For dessert, a slice of rich chocolate stout cake or apple crumble would complement the flavors beautifully, and don’t forget to have more beer with this roast. Guinness is good for you, after all!
Wrapping Up
Whether you’re celebrating a special occasion or simply embracing the flavors of comfort food, this Irish-inspired beef Pot Roast and Vegetables will bring warmth and cheer to your table. So, grab your favorite beer, prep your veggies, and let this roast slowly transform into a hearty, flavorful feast that everyone will love.
Did you make any tweaks to this recipe or have feedback? Leave us a rating or comment below – thanks for reading, and we’ll see you soon at Lake Geneva Country Meats!
Ingredients
- 3 – 4 lb(s) Leahy’s Angus Beef Rump Roast
- 2 package Brown Gravy Mix (or your favorite gravy mix – they’re generally around .75 oz each)
- 1/3 cup All Purpose Flour
- .5 tsp Salt
- .5 tsp Black Pepper
- 1.5 lb(s) Red Potatoes (cut into chunks)
- 1 lb(s) Carrot (peeled and cut into chunks)
- 1 Yellow Onion (cut into large slices)
- 3 rib(s) Celery (cut into chunks)
- 1.5 cup(s) Guinness (or other stout or substitute beef broth)
Directions
Combine gravy mixes, flour, salt, and pepper in a large bowl. Add the chopped vegetables into the bowl and toss to coast. Remove the vegetables from the bowl, and then place the beef into the bowl. Coat all sides of the beef with the mixture.
Pour the Guinness beer into a 5 to 6-quart slow cooker and then add the vegetables and beef on top. Cover and cook on low for 8 to 10 hours or until the beef and vegetables are tender.
Once done cooking, remove the roast and vegetables from the slow cooker. Skim the fat from the gravy and carve the roast into thin slices. Serve with vegetables and gravy. Enjoy!
