I've thought of trying this recipe for a long time, and when Stop 'n' Shop had beef roasts on sale, I figured now would be a good time. It was so tender and flavorful, it was amazing. I brought some in for my co-worker, Jen, and she even drank the gravy from the plate (it was that good)! It's even better when you prepare it a day or two in advance.
Guinness Pot Roast
3 cups water
3 packets beef broth granules
2 large dried porcini mushrooms
1 tbsp olive oil
3 pounds lean beef round roast, trimmed of all visible fat
2 medium onions, sliced
1 tsp. light brown sugar
1 can Guinness Beer
2 garlic cloves, smashed
1 tablespoon Dijon-style mustard
1 tablespoon cornstarch
6 medium baby potatoes, scrubbed and cut into quarters
Boil 3 cups of water. Add the beef broth granules to the boiling water and stir. Add the dried mushrooms to the broth mixture. Let the mushrooms steep in the broth for 10 minutes. Remove the porcini mushrooms and discard.
In a large pot, add the olive oil and heat over medium heat. Add the beef roast and brown on all sides. Remove roast and transfer to a plate. Add to the onions to the same pot. Sprinkle with the brown sugar and sauté the onions until softened, about 3 minutes.
Return the roast to the pot. Add the Guinness, beef broth, garlic cloves, and Dijon mustard. Reduce heat to simmer and cover the pot. Cook roast for 2 hours, turning often and stirring mixture.
Add the cornstarch to the mixture and stir. Add the potatoes to the pot. Re-cover the pot. Continue cooking until meat falls apart when you stick a fork in it, about 1 hour longer. Remove the roast and the potatoes to a serving platter. Uncover the pot and bring gravy to a boil and let cook for 5 minutes.
To serve, using two forks, pull roast into pieces. Serve gravy alongside the roast and potatoes.
(Each serving is 7 points.)