Irish-Inspired Beef Pot Roast and Vegetables


  • 1 boneless beef bottom round rump roast or beef bottom round (3 to 3-¼ pounds)
  • 2 package(s) (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)
  • 2 package(s) (.75 to .88 ounces each) mushroom or brown gravy mix
  • 1/3 cup(s) all-purpose flour
  • ½ teaspoon(s) salt
  • ½ teaspoon(s) black pepper
  • 1 cup(s) beer
  • + 1 more ingredients
    • Chopped fresh parsley (optional)

Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside. Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour m...

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