Lazy Sunday Guinness Pot Roast and Vegetables

Look at this deliciousness! I am pretty sure that if I had made this dish for my husband before we were married, it would have been the reason he asked me to marry him!

This pot roast is so easy to make, and it will fill your house with such a heavenly aroma that your whole family will be starving by the time it's done. Don't believe me?  Here's proof!

Calvin Kitten dreaming of the pot roast in the oven. He slept in the kitchen the entire time it cooked!

Here's how to make Lazy Sunday Guinness Pot Roast and Vegetables:

The Ingredients

1- 2 pound beef roast (whatever kind you prefer for your usual pot roast)
7 small red-skinned potatoes
2 onions (shown already diced, in the pot)
1 bag of baby carrots, or about 8-10 regular carrots, cut into chunks
1 package onion soup mix
1 can of Guinness
Beef stock (I used about half of the container pictured)
Fresh rosemary (not pictured, because I decided to add it about halfway through the recipe!)

What to Do

Preheat your oven to 325 degrees.

I used a large oval dutch oven (7 quart). Begin by chopping your vegetables. I like to do the onions at a medium dice. The potatoes, we do as larger chunks-don't forget to scrub off the dirt and remove any eyes! Baby carrots can be washed and thrown in whole, baby.





Here's my husband, the Grumpy Scotsman, cutting up the potatoes.



The vegetables as the bottom layer of the roast.



Layer all of the vegetables in the bottom of your dutch oven. I usually try to leave only a few in the middle where you place the roast, and create a "wall" of vegetables around the meat. It's better that way.

The roast, covered in french onion soup mix and fresh rosemary.

Place your roast in the middle of the vegetables. Sprinkle the packet of french onion soup mix over the top of the meat and pat it in with your fingers. Top the meat and vegetables with fresh rosemary. You could mince it if you want, but I love the whole pieces laced through every bite!

The stock adds rich beefy flavor.

Next, pour the beef stock all around the roast, you want about 3/4 of an inch of liquid around the bottom of the dutch oven. After the stock, add your Guinness. THIS is what makes the pot roast exceptional. The Grumpy Scotsman is guaranteed to be much less grumpy when the smell of Guinness and beef cooking together starts to waft through our whole house!



Guinness adds yummy caramelly smokiness.



Cook the pot roast for 3 hours. Go sit on the couch and read a book for awhile. At the halfway point, stir the vegetables around to make sure they cook evenly. Try really hard not to lick the pot roast at this point, it's very hot!

About 45 minutes before the roast came out of the oven, I put some frozen dinner rolls on the bottom rack. When finished, you can spread some butter over the top of the rolls and it will melt in, making them look even more beautiful, shiny and golden. They're essential for dipping into the beef stock Guinness sauce in the bottom of the pan! Don't worry about making bread from scratch, remember this is a lazy Sunday, and you should be watching a movie with Mark Wahlberg in it, not slaving over rising dough!

Dreamy. Almost as dreamy as Mark Wahlberg.

Serve this in a bowl, it's a must. You can sop up the juicy Guinness goodness with your rolls. You won't even need a knife to cut the meat. I recommend eating this while curled up on the couch, watching football. Just make sure to share a bite with any cats that have spent all morning dreaming about tasty cows!