Pot Roast With Guinness - cooking recipe

Ingredients

2 tablespoons oil
2 lbs beef brisket
2 onions, coarsely chopped
6 celery ribs, thickly sliced
1 lb carrot, cut into large chunks
1 1/2 lbs potatoes, cut into large chunks
2 tablespoons flour
2 cups beef stock
1 1/4 cups Guinness stout
1 bay leaf
3 teaspoons dried thyme
1 teaspoon brown sugar
2 tablespoons whole grain mustard
1 tablespoon tomato paste
salt (to taste)
pepper (to taste)

Preparation

Preheat the oven to 350 degrees F.
Heat the oil in a large flameproof casserole and brown the meat on all sides; remove from pan and drain.
Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly.
Add the celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color.
Add the flour and cook for 1 more minute; blend in the stock and Guinness, mixing until combined.
Bring mixture to a boil, stirring constantly.
Add the bay leaf, thyme, sugar.
mustard, tomato paste, and season to taste with the salt and pepper.
Place the brisket on top, and cover tightly; place in the oven and cook for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning and add a pinch more of sugar if necessary).