Guinness Pot Roast

I have made pot roast in a slow cooker, in an old fashioned pressure cooker, and in an Instant Pot. I recommend using an Instant Pot as it saves a lot of time over a slow cooker. This recipe is rather traditional in that a can of dark Guinness beer is used. A good time to make this is when it is cold and/or when the beef is on sale.

Ingredients:

• 3 to 4 pounds boneless chuck roast or beef brisket

• 12 oz baby potatoes such as Yukon gold variety

• 1 large onion

• 12 baby carrots or 12 oz carrots, sliced into bite size pieces

• 3 celery stalks

• 6 cloves garlic

• 2 cups beef broth

• 1 TBSP Better Than Buillon roast beef or two beef buillon cubes

• 1 can Guinness stout (or other dark beer)

• 3 TBSP apple cider vinegar

• 1 1/2 TBSP vegetable oil

• 4 sprigs rosemary

• 4 sprigs thyme

• 1 bay leaf

• salt

• black pepper

Directions:

1. Rub salt into all sides of the beef, cover, and set aside for one hour while continuing the prepatory steps below.

2. Combine the onion powder, garlic powder, and pepper in a small bowl.

3. Peel and cut the onion into medium sized pieces. Slice the carrots (unnecessary for baby carrots) and celery. Smash and peel the garlic cloves.

4. After one hour of letting the meat rest, pat it dry then rub all sides with the spice blend.

5. Add vegetable oil to the bottom of Instant Pot and set it to Sauté on high heat. Once the oil is hot, sear the beef on all sides (about 4 minutes per side), then remove to a plate.

6. Toss the onion, celery, and garlic cloves into the Instant Pot and cook for 6 minutes, then remove them to another plate.

7. Pour in broth, bouillon, and apple cider vinegar and scrape the bottom of the pot. Turn Instant Pot off then back on (or deselect Sauté mode).

8. Add the beef, vegetables, rosemary, thyme, baby potatoes, and beer to the Instant Pot and select Pressure Cook (high heat, manual). Cooking time should be 20 minutes per pound of beef (60 minutes for a 3 lb roast).

9. Allow pressure to release naturally for 10 minutes, then use the quick release button.

10. Test the tenderness of the beef by pulling at it with a fork. It should be very tender. Only if necessary, cook for another few minutes per pound (Instant Pot will have to preheat again).

11. Allow pot roast to cool enough to serve. Warmed up gravy (e.g., from a jar) may be added at this point if desired.

12. Serve and refrigerate or freeze unused portions in appropriate container(s).