SWISS STYLE IRISH POT ROAST

SWISS STYLE IRISH POT ROAST image

Provided by Rose Mary Mogan

Categories Roasts

Time 4h25m

Number Of Ingredients 13

4 lb angus bottom or top round roast
13 oz canned sliced mushrooms (undrained)
1 can(s) 14.9 ounce guinness draught beer
1/3 c worcestershire sauce
3/4 c all purpose flour
4 stalk(s) celery chopped into desired size pcs.
1 large bell pepper cut into desired pcs.
1 can(s) 14 1/2 oz. diced tomatoes undrained
1 pkg dry onion soup mix
1 large onion, cut into eights
1 Tbsp steak seasoning (like montreal)
1 Tbsp granulated garlic (not garlic salt)
2 tsp each cumin & paprika

Steps:

1. Add the spices to a small bowl, then mix to blend together , and sprinkle liberally over all sides of the roast. Sprinkle about half cup of flour over all sides of the seasoned roast. RESERVING THE REMAINING QUARTER CUP FLOUR TO SPRINKLE OVER THE VEGGIES IN BOTTOM OF POT. PREHEAT THE OVEN TO 300 DEGREES F.
2. Cut the onions into eights, add the chopped celery and place it in the bottom of a 6 quart Dutch Oven. Sprinkle 1/4 cup of the flour over the veggies. THESE ARE SOME OF THE REMAINING INGREDIENTS FOR THE ROAST.
3. Place the beef roast into the Dutch oven. Then add the undrained mushrooms, diced tomatoes, beer and Worcestershire sauce around the perimeters of the pot.
4. Sprinkle the onion soup mix around the side of the pot and on top of the roast.
5. Cover with tight fitting lid and place in preheated 300 degree F oven and cook for 31/2 to 4 hours. Remove from oven, Remove lid, and allow roast to rest for about 10 to 15 minutes before slicing.
6. Place roast in large platter, and slice with electric knife into desired slice size, surround beef roast with the cooked veggies & gravy, then serve with your favorite additional sides, pasta, rice or potatoes. ENJOY.

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