Thank you for your comment and tell you husband thanks, as well. This was my Irish grandmothers recipe!
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Perfect St. Patricks Day meal! My Irish husband loved it- I’ve made before. He wanted a roast this year rather than corned beef. He says “superb!” ]]>
Thank you for your speedy reply! 😊
]]>Great questions! Yes, more vegetables and potatoes can be added as long as your slow cooker can accommodate them. You should have plenty of cooking liquid but check it periodically and, if needed, add some additional beef broth. My vote is always low and slow for this type of beef. You want to allow time in order to break down the connective tissues in beef and allow it to become melt-in-your-mouth tender. Enjoy!
]]>This is exactly what I’ve been looking for. I plan to make this in a few weeks for a friends get together.
I have a couple of questions. Can more potatoes, carrots and mushrooms be added? Also, in your experience what comes out best – lower heat and longer cooking time, or high heat, shorter cooking time?
Thank you for your time
Debbie
Thanks! Love the idea of local brew!
]]>This is my go to pot roast recipe. the only change I’ve made is a different brand of stout beer. I use a local brewery. awesome always.
]]>Cover me! I’m going in! I have my grocery list ready to go and I’m planning on making an awesome feast for me and my wife on Sunday. I’m fairly accomplished in the kitchen, so I’m looking forward to a great meal. Comfort food is the best! ]]>
Hi – we tested with a 3.5-pound roast, so for a 2-pound roast I would check it at the 2-hour mark (on high) and the 5-hour mark (on low), but my feeling is that it will take a little longer. If you can shred a piece of the roast with 2 forks you will know it is ready. Good luck!
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