Guinness Pot Roast

I don’t need surgery! I didn’t tear my meniscus! I just sprained my ACL, MCL and MPFL. What a relief. I am jumping for joy (on the inside). Now I have to do physical therapy for a month which isn’t so bad. You see, getting surgery would have messed up my plans big time. A couple weeks ago, I decided it was time. Time to pursue something more meaningful…so I took the plunge and put in my notice at work – squeals! – to fully focus on finding a job in the food industry. Perhaps a wedding cake business, or something related to urban farming, or maybe food security; the possibilities are endless! I am so excited and nervous at the same time.

And even more excited to know I won’t be cut open! Since learning my meniscus is where it should be, I braved civilization this weekend and (slowly) headed to the farmer’s market for some groceries. I picked up some potatoes, beef chuck roast, and trumpet mushrooms which made for a lovely pot roast.

It’s as glorious as it looks.

I have been reading up on the history of farming lately since its something I’m interested in (and makes for good conversation at parties too). I’ve become increasingly aware of how broken our food system is especially with how we are raising livestock in such a destructive manner both to the environment and our health (not to mention the animal’s well-being). So why write about this frickin’ pot roast? The thing is I am still going to eat meat. I like meat. I am just going to eat less of it and only buy from places with sustainable agriculture practices. Plus, I wouldn’t have anything to eat at family gatherings if I became a vegetarian. True story.

I am super excited to continue to build on my knowledge of food and start a career around it. I love food and I really hope we can all be more conscious of where our food comes from and “vote with our forks.” Makes voting more fun, doesn’t it?
And no, I am not deterred from skiing ever again. Once I get my knee into shape, I will be back on the slopes!
Guinness Pot Roast 
Recipe slightly adapted from Tide & Thyme
  • 3 pound chuck roast
  • 2 cups beef broth
  • 16 oz Guinness
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced into 3″ pieces
  • 6 Yukon gold potatoes, washed and halved
  • 1/2 pound of trumpet mushrooms (or any mushrooms really)
  • 2 tablespoons olive oil
  • 2 tablespoons cornstarch
  • 3 tablespoons water
*Heat oven to 450 degrees F. Season beef generously with salt and pepper. Heat oil in large cast iron pot over medium-high heat for 2 minutes. Place roast in pan and sear well on both sides until brown, about 2 minutes per side. Remove roast to plate and set aside. 
*Add onions to the pot and cook, stirring often, until the onions start to brown and become translucent, about 4 minutes. Add the garlic and cook for an additional minute. Add beef stock to the pot and place the roast in the stock. Cover and cook for an hour in the oven. 
*Reduce oven temperature to 350 degrees F. Remove the roast from the oven and add the Guinness, re-cover and cook for an additional 45 minutes. 
*Remove roast again, add vegetables, re-cover and cook for an additional 35 minutes. 
*To make the gravy, mix the cornstarch and water together in a small bowl. Using a fine mesh strainer, pour about 1 to 1.5 cups of the braising liquid into a small saucepan. Whisk in cornstarch mixture and cook over medium heat, stirring constantly until the liquid turns to gravy. 

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