Pot Roast with Guinness

This rich-flavored pot roast makes an ideal supper. Beef brisket has the best flavor, but arm or cross rib pot roast will work equally well also.

Yield: 6 servings

Ingredients

• 2 tablespoons oil
• 2 pounds beef brisket
• 2 onions, coarsely chopped
• 6 celery ribs, thickly sliced
• 1 pound carrots, cut into large chunks
• 1 1/2 pounds potatoes, cut into large chunks
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 1/4 cups Guinness stout
• 1 bay leaf
• 3 teaspoons dried thyme
• 1 teaspoon brown sugar
• 2 tablespoons whole grain mustard
• 1 tablespoon tomato paste
• Salt, to taste
• Pepper (to taste)

Instructions

1. Heat the oven to 350 degrees F.
2. Heat the oil in a large flameproof casserole and brown the meat on all sides; remove from pan and drain.
3. Add the onions and cook for 3 to 4 minutes or until tender and just starting to brown, stirring constantly.
4. Add the celery, carrots, and potatoes and cook over medium heat for 3 to 4 minutes or until they start to get some color.
5. Add the flour and cook for 1 more minute; blend in the stock and Guinness, mixing until combined. Bring mixture to a boil, stirring constantly.
6. Add the bay leaf, thyme, brown sugar, mustard, tomato paste, and season to taste with the salt and pepper.
7. Place the brisket on top, and cover tightly; place in the oven and bake for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning and add a pinch more of sugar if necessary).