Roast Beef with Stout Gravy
3 tablespoons of olive oil   1 teaspoon salt
3 lb. Roast of Beef   ¼ teaspoon pepper
1 cup of cold stout   1 onion, sliced thinly
1 jar (12 oz.) beef gravy   12 oz. fresh mushrooms, sliced thinly
1 tablespoon cornstarch    

In a hot skillet in olive oil, sear Roast of Beef on all sides.

Place Roast in Crock-pot.

Remove skillet from heat and deglaze with stout, stirring to remove all the tasty bits from the bottom.

To the stout, add 1 jar beef gravy, cornstarch, salt, pepper and stir until combined.

Add onion and mushrooms to crock-pot.

Pour stout mixture over contents in crock-pot, cover with lid and cook on low for 6-8 hours.

Served with mashed potatoes.


This recipe is courtesy of :

Horseheads Brewing, Inc.