How to make it

  • Preheat a medium saute skillet with just enough oil to coat the bottom. Roll the roast in flour on a platter, place in skillet and brown on all sides.
  • Place browned roast in a small roasting pan, add enough water to cover about 1/2 of the roast. Place in preheated 325 degree oven. Cook for about 4 hours or until fork tender.
  • Remove the roast and set aside. Put the potatoes, carrots, onions and about 1/2 cup of water into the roasting pan. Put back in the oven at 350 degrees and cook until the carrots are tender. Remove from oven.
  • Put the roast back into the roasting pan and add the mushrooms. Return to 350 degree oven and cook until all is hot. (about 15 minutes).
  • Remove from oven, move roast to slicing platter and cut. Serve slices of roast with ajus from the pan.

Reviews & Comments 6

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  • dugger 10 years ago
    Mishi, this was my mother's way of making it. I don't mind jarred mushrooms but the fresh ones are better. As for the Guinness, I've never been able to make it last long enough to get in the stew. Seems it keeps getting kidnapped along the way. :)
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    " It was excellent "
    mishi ate it and said...
    Because I think your picture is so darn cute, I had to give you a HIGH 5! Honestly though, I LOVE this recipe and it reminds me of home. Got to add a BIG SPLASH of GUINNESSĀ® and I'll be a happy Irish lass. I can't use canned mushrooms because they don't float my boat and they make me gag. Instead of canned, I'll toss in a handful of button mushrooms. Great recipe and I'm still laughing over your pic.
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  • dugger 11 years ago
    Ok Dammit.. all of you said you would try it. But nobody made any comments about the results or posted their ratings. Did it come out the way you expected it to? Did it bomb? Was it good? Was it terrible? Need answers.
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  • linebb956 11 years ago
    I could do this! LOL
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  • thepiggs 11 years ago
    Yum! Love roast and veggies! I'm going to have to make this for Hubby's BD/Father's Day!.
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  • chefmeow 11 years ago
    Yummy. This is going to be my Sunday dinner this weekend. Thanks for posting.
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