Guinness & Oyster Sauce Pot Roast
Comforting Sunday roast with an unexpected savoury twist. Rich and malty Guinness mingles with luxurious oyster sauce and exotic spices. This is like a warm hug from a faraway friend. This dish is best enjoyed with a glass of Tom Gore Cabernet Sauvignon or Guinness Draught.Ingredients
Serves 4 to 6
2 tbsp (30 ml) vegetable oil, divided
3 lbs (1.4 kg) beef chuck or bottom blade roast
2 large carrots, cut into 1½-in (4 cm) pieces
2 stalks celery, cut into 1½-in (4 cm) pieces
1 yellow onion, diced small
5 cloves garlic, minced
1 cup (250 ml) fresh shiitake mushrooms, stems removed
1-in (2.5 cm) knob fresh ginger, sliced ⅛-in (0.3 cm) thick
1 × 440 ml can Guinness Draught
2 cups (500 ml) low-sodium beef stock
⅔ cup (160 ml) oyster sauce
2 tbsp (30 ml) dark soy sauce
4 whole cloves
3 dried bay leaves
2 whole star anise
1 stick cinnamon
½ tsp (2.5 ml) black peppercorns
1 lb (450 g) Yukon Gold nugget potatoes
3 tbsp (45 ml) cornstarch
chopped green onions, for garnish
chili-garlic oil, to serve
Instructions
- In a large skillet over medium-high heat, warm 1 tbsp (15 ml) vegetable oil. Add beef and brown on all sides. Transfer to a slow cooker along with carrots and celery.
- To same skillet over medium-high heat, add remaining 1 tbsp (15 ml) vegetable oil and sauté onions, garlic, mushrooms and ginger until softened and fragrant, 3 to 4 minutes. Pour in Guinness, scraping up any brown bits stuck to bottom of pan, then transfer to slow cooker along with beef stock, oyster sauce and dark soy sauce.
- With a small piece of cheesecloth, prepare a sachet of cloves, bay leaves, star anise, cinnamon stick and black peppercorns. Tie tightly with butcher’s twine and add to slow cooker.
- Set slow cooker to low and cook for 6 hours. Add potatoes and adjust slow cooker temperature to high. Cook until beef is fork-tender and potatoes are soft, another 2 to 3 hours. Can also be cooked in 300 F (150 C) oven, covered, for 3½ to 4 hours, with potatoes added after first 2 hours.
- Transfer beef, carrots, potatoes and mushrooms to a serving dish.
- Strain cooking liquid into a medium saucepan and bring to a simmer. Make a slurry by mixing cornstarch with just enough water to make a thin paste, then whisk this into simmering broth. Pour thickened gravy over roast or serve on side.
- Serve garnished with lots of chopped green onions and chili-garlic oil on side.