Irish-Inspired Beef Pot Roast and Vegetables
A Bottom Round Roast (or Round Rump) makes this meal affordable, the packaged gravy mix makes it easy to prep, and all those hours in a slow cooker make it fall-apart tender.
Cook Time: 7 hrs
Servings: 8
Ingredients: 8
Ingredients
Preparation
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Step 1
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.
Cooking Tip: Packaged pot roast vegetables may also be referred to as stew or soup vegetables. One and one quarter pounds carrots, 1 pound small red potatoes, 2 small onions and 4 small ribs celery may be substituted for packaged pot roast vegetables. Prepare as directed above.
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Step 2
Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture; set aside. Place vegetables in 5 to 6-quart slow cooker. Add beef Bottom Round Roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
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Step 3
Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on HIGH 6 to 7 hours or LOW 9 to 10 hours or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
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Step 4
Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.
Nutrition Information
382 Calories
4.1g SAT FAT
41g PROTEIN
4.1 mg IRON
6.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 382 Calories; 104.4 Calories from fat; 11.6g Total Fat (4.1 g Saturated Fat; 0.1 g Trans Fat; 0.6 g Polyunsaturated Fat; 4.8 g Monounsaturated Fat;) 110 mg Cholesterol; 527 mg Sodium; 24 g Total Carbohydrate; 3.5 g Dietary Fiber; 5 g Total Sugars; 41 g Protein; 0 g Added Sugars; 64.5 mg Calcium; 4.1 mg Iron; 842 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 8.4 mg NE Niacin; 0.7 mg Vitamin B6; 2.2 mcg Vitamin B12; 322 mg Phosphorus; 6.9 mg Zinc; 41.9 mcg Selenium; 164.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Potassium.
The Essential Ingredients
- Bottom Round Roast: This is a lean, budget-friendly cut that comes from the rump and hind legs. Ideal for slow cooking methods like roasting or braising.
- Package Brown Gravy Mix: A convenient, shelf-stable blend of seasonings used to prepare brown gravy. This shortcut brings the same flavor as gravy made from scratch but without the fuss and dishes; a great time-saving secret.
- Pot Roast Vegetables: Whether fresh or frozen, this blend typically includes carrots, onions, and celery. It adds a natural sweetness and texture to roasted and braised dishes. These three vegetables cooked together is often referred to as “mirepoix” in French cooking.
- All-Purpose Flour: It’s exactly as it sounds… a finely-milled flour that’s great to use in any recipe. Good for sweet or savory, baking and cooking.
- Dark Beer: A category of beer that is deeper in color, ranging from amber to near black. It has a richer, more robust flavor and has notes of roasted malt and coffee.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Is a bottom round roast known by other names?
Yes! You may see this roast labeled as rump roast, round roast or bottom round oven roast at your local grocery store or meat market.
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How do I thicken the gravy if it's too thin?
Adding a cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) during the last 30 minutes of cooking should help your gravy thicken.
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Do I need to use beer in this recipe?
Beer adds to the Irish flavor profile of the roast, but is not required. You can use beef broth, red wine or water with a splash of Worcestershire sauce instead.
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Can I cook this roast in the oven instead of a slow cooker?
Absolutely! If you prefer oven roasting, place ingredients in a Dutch oven, cover and bake in a preheated 325°F oven 3 hours or until the roast is fork-tender.
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