Irish Pot Roast

So its been a while since I got the opportunity to post. I got a job (seasonal) but still its a job, I enjoy it so far, hopefully it lasts me through the season. But after working this weekend I wanted something good and hearty to eat. I found a recipe for Irish Pot Roast on allrecipes.com. I did the typical Suzie tweak on it and the result is a recipe that will stay in my recipe book from now on. I hope you enjoyed it as much as I myself and my family did. I appreciate any feedback may it be good or bad I would love to have it.

Irish Pot Roast


2 (12floz) can or bottle of Irish Stout Beer (such as Guinness)
1 (10.75 oz) can of condensed cream of mushroom soup
1 (1oz) package dry onion soup mix (such as Lipton or Korrs)
1 small onion chopped
4 cloves garlic minced (or what you like)
1 boneless beef chuck roast
Salt and Pepper to taste
1 bag baby carrots
1 package baby red potatoes, quartered
3 stalks celery cut into 3 inch pieces

1) Mix beer, cream of mushroom soup, onion soup mix, onion and garlic together in slow cooker. Season beef roast with salt and pepper and place in the slow cooker. Arrange the carrots and potatoes around the meat.

2)  Cook on low for 6 hours, then add celery. Continue cooking until the roast falls apart easily and the potatoes are softened about 2 more hours. Serve meat and vegetables with the remaining gravy on top.

Gravy (its the gravy that I made so its a little different)

A couple of ladels full of remaining "juice"
1-2 tablespoons all purpose flour

1) place the juice in a bowl and then add one at a time the flour in the tablespoons, and whisk together, obviously using a whisk.

Pour over meat and vegetables and enjoy!