Traditional Irish cuisine is based around hearty, warming fare that combats the chilly weather of the Emerald Island with savory flavors, and dishes that stick to your ribs. Known for few spices besides salt and pepper, Irish cuisine is focused on lamb, mutton, pork or beef for protein and temperate root vegetables that can be stored during long winters, such as potatoes, turnips, carrots and parsnips.
Irish Pot Roast and Potatoes is a delicious body and heart-warming dish that is perfect for Saint Patrick’s Day or Sunday dinner. With minimal prep work and leisurely cooking, this delicious dish can simmer in the oven all day long, its savory aromas filling the house. Be sure to serve this traditional Irish meal with fresh farmhouse cheese and a loaf of hot crusty soda bread to soak up every last drop of the roast gravy.
This recipe uses beef, potatoes and carrots for a filling pot roast meal. Be sure to buy organic when you are cooking with root vegetables, which are saturated in their growing environment and retain a high amount of pesticide residue. Wash them well and leave on the skins and peelings for higher fiber content. Leftovers make delicious pot roast sandwiches.
½ cup flour
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
3 ½ -4 pound boneless chuck or top-blade roast
3-4 tablespoons vegetable oil
1 cup beef broth
1 cup Guinness stout
From the Organic Authority Files
1 cup diced onion
1 cup diced celery
½ pound carrots, washed and sliced
½ pound red potatoes, washed and sliced
Preheat oven to 350° F.
Combine flour, salt and pepper and dredge roast in this mixture.
Heat oil on medium-high heat in large Dutch oven and sear roast on all sides until browned nicely, just a few minutes on each side.
Remove roast from pan; add onion and celery and sauté about eight minutes or until tender.
Return roast to pan and add beef broth and Guinness stout; bring to a simmer. You may substitute beef broth for the beer if you would like.
Cover pan and bake for 1.5 hours or until the roast is almost tender. Add carrots and potatoes to pan and return it to the oven for another hour, or until the vegetables are done.
To make gravy from the roast drippings, first bring your drippings to a boil, then slowly whisk in your remaining flour and stir until well blended. Cook until almost desired consistency; remove from heat and serve (sauce will thicken as it stands).