Top 5 Recipes

1	Beef Spaghetti Pie Ole (Avg.Rating: 5)

2	Sloppy Joes (Avg.Rating: 5)

3	Beef Tri-Tip Roast with Rosemary-Garlic Vegetables (Avg.Rating: 5)

4	90's-Style Swiss Steak (Avg.Rating: 5)

5	Sweet Hawaiian Mini Burgers (Avg.Rating: 5)

See Complete List

Most Viewed Recipes

1	Garlic-Herb Crusted Beef Roast (88170 views)

2	Sloppy Joe Bake (66245 views)

3	Pacific Rim Grilled Steak & Noodle Salad (55938 views)

4	Mediterranean Braised Beef (55919 views)

5	Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce (48549 views)

full page (no photo)

full page w/ photo

Rate this Recipe

Average User Rating: 5.0

Your Rating:

Add to My Recipe Box Review this Recipe Add to Shopping List

Irish-Inspired Beef Pot Roast and Vegetables

Recipe

Nutritional Info

Reviews (1)

Irish-Inspired Beef Pot Roast and Vegetables

Total recipe time: on low setting: 10-1/4 to 11-1/4 hours; on high setting: 6-1/4 to 7-1/4 hou Makes 6 to 8 servings

Ingredients

1 boneless beef bottom round rump roast or beef bottom round (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 mix
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup beer
Chopped fresh parsley (optional)

Instructions

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 LOW 10 to 11 hours, or on HIGH 6 to 7 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.

Nutritional Information Per Serving

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.

Cook's Notes

Reviews

	Reviewed by twolbert on 2/13/09 Very good, but I woul up the recipe amount just a little; especially if you want leftovers!