Charles Koh
RECIPE: For those who love Guinness Beer and red meat, this one is for you! This is a simple recipe you can cook up in minutes. We had the honor of creating this masterpiece during St. Patty’s Day of 2012 for a few lucky people in Seattle. The end product, a super tender pot roast for dinner.
INGREDIENTS:
– 2-5 lb Ranchers Reserve Beef Round Bottom Round Roast
– 5 Garlic Cloves
– 3 Tablespoons of Olive Oil
– 1-2 Yellow Onions
– 1 Pint of Guinness Beer
– Salt and Pepper
– 1/2 teaspoon of Rosemary Leaves
Start with one yellow onion and start peeling away.
Using your favorite knife, cut your onion into 1 cm slices.
Get about 5 garlic cloves to give it that nice garlicky taste.
Dice the garlic cloves into small pieces to avoid overpowering any other flavor.
Get a big slab of Ranchers Reserve Beef Round Bottom Round Roast. You can go for a Chuck Roast as well.
Generously sprinkle fresh pepper and salt onto the roast.
On a hot pan, drizzle olive oil, then sear all sides for about 1-2 minutes.
Once you’re all done searing, remove it and place it on a plate.
Let the roast sit on a plate for a few minutes to start prepping the onions.
Now add the prepped onions and garlic into the olive oil and beef fat, and saute them.
Once the onions get slightly soft, add in the bottle of Guinness.
Pour slowly until the bottle is empty.
Let the juices come to a boil and then let it simmer.
After the the onions start to get soft, bring it to low.
Take the roast and put it in the Crock Pot, and cover the roast with the Guinness and Onions.
Set it on the most appropriate time for you. We set it for 6 hours on high because we were way too hungry.
Now serve the meat with your favorite vegetables and other sides. And voila, you’re done!
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