Easy Irish Pot Roast

An easy slow cooker recipe for Irish pot roast made with stout beer, Beef Shoulder Roast, and fresh vegetables.

Course Main Course

Cuisine Irish

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 381kcal

Author Amee

2 lb Beef Shoulder Roast boneless
2 tablespoon extra virgin olive oil
¼ cup all-purpose flour you can substitute with an all-purpose gluten-free flour, if needed
2 garlic cloves mashed
½ teaspoon garlic salt
1 teaspoon pepper
4 large carrots peeled and chopped into thirds
1 lb baby red potatoes washed and patted dry
1 onion peeled and sliced into 8 wedges
1 bay leaf
11.2 oz Stout beer
1 cup beef stock
1 tablespoon Worcestershire sauce
3-4 sprigs fresh thyme
1 cup dried prunes optional but highly recommended
1 tablespoon fresh parsley chopped for garnish

Dredge the roast in the flour, coating all sides and shaking off any excess.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Brown the roast on all sides, about 2 minutes per side.
Transfer the roast to a slow cooker sprayed with olive oil cooking spray.
Cut two small slits into the top of the roast and insert the mashed garlic cloves.
Place the chopped carrots, potatoes, and onion around the roast and season with garlic salt and pepper.
In a separate bowl, combine the stout, beef broth, and Worcestershire sauce,and pour it over the roast.
Add the bay leaf, prunes (if using), and sprigs of thyme.
Cook on Low for 8 hours or 4 hours on High then switch to Low for one more hour.
Garnish with fresh parsley and serve.