Pot Roast with Stout Gravy

Heat oven to 450 F. Season beef generously with salt and pepper.

Heat oil in a large Dutch oven over medium-high heat for 2 minutes. Place roast in pan, and sear well on all sides until nice and brown. Remove roast to a plate and set aside.

Add onions to the Dutch oven and cook over medium heat, stirring often, until the onions are starting to brown, about 4 minutes. Add garlic and cook for an additional minute.

Add beef stock into the pan, and then slide the beef into the stock. Cover, put it in the oven and cook for 1 hour. Reduce oven temperature to 350 F. Remove pan from the oven, add the Guinness and the first amount of water. Put the lid back on and cook for an additional 1 hour and 15 minutes.

Remove pan from the oven, add vegetables, re-cover, and cook for an additional 45 minutes. Remove from oven.

Remove the roast and vegetables from the Dutch oven, place them in a dish and cover them with foil to keep warm.

Place Dutch oven on stove-top over medium-high heat. Combine the cornstarch and second amount of water in a small dish, and then add it to the gravy. Cook, stirring constantly, until the gravy thickens. Add horseradish, and stir until combined. Serve beef with gravy over the top.

Notes:
1. Don’t forget to turn down your oven temperature after the first hour.
2. You can attempt to slice the pot roast, but it’s easier to use two forks and pull it apart into large chunks. It’s really all just about your personal preference.
3. Feel free to play around with the amount of garlic cloves used in this recipe. How many you use, should really depend on how much you like garlic, as well as how large your garlic cloves are.