Guinness-Braised Beef Pot Roast
Chef Chris has been carrying this recipe in his back pocket for over 30 years; it’s his go-to to pull together a great, crown-pleasing meal for guests. This is a classic comfort meal at its best— a showcase dinner and an even better leftover lunch. It starts with a half-pound of delicious marbled beef chuck, seared and then slowly braised with Guinness Stout, Chef’s secret sauce and hand-cut veggies. Served with sweet and spicy harissa carrots and creamy buttermilk mashed potatoes, it really doesn’t get much better than this! Chef highly recommends heating this meal in the microwave.
Nutritional facts
Protein
42g
Carbs
54g
Calories
620kcal
Fat
26g
Ingredients
Canola and Olive Oil Blend, Butter, Carrots, Buttermilk, Celery, Cumin, Beef Base, Black Pepper, Garlic, Cocktail Sauce, Heavy Cream, Onion, Kosher Salt, Beef Chuck, Rainbow Carrots, Yukon Potatoes, Stout Beer, Harissa, Maple Syrup
Contains milk, soybeans.
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About Chris Ratel Ratel
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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