So this past weekend, my initial plan was to make the Guinness-Braised Short Ribs again but when I got to the store, they were all out of short ribs. Sad. Instead, I decided on this fine looking round roast. Something about it just spoke to me. And it actually worked out nicely because we would get to try something new AND I would have something different to blog about!
So I started by patting this 3 lb beast dry and then cutting it in half in order to speed up cooking time.
Just me casually massaging the spices and herbs into the meat.
I used a mixture of salt, pepper, garlic and rosemary. Nothing too fancy.
Make sure all sides are generously coated.
Toss into french oven and sear on all sides.
Sear on all sides to develop a nice crust to lock in all the flavors.
Just like in the short ribs recipe, add in onions, carrots, and chopped celery. You can really add in any veggie you want but I had these left over from the prior weekend.
2 cans of Guinness to make sure there is enough liquid.
The roasts don’t need to be completely submerged in beer.
Cover tightly and place in the oven at 350 for ~3 hours turning the meat every hour or so to make sure every side gets a chance to simmer in the beer.
Gently pull apart the roast into chunks and place back into the oven for another 15-20 min.
Serve over a bed of rice or mashed potatoes. Throw in some greens for fun if that’s your thing.