Traditional Irish cooking follows a path of simplicity. Main dishes include simple ingredients, starting most often with a base of meat or fish and vegetables, with instructions that are easy to follow. Cooking an Irish roast is no different. Whether you choose beef or pork, include a spot of ale and fresh vegetables or cook it alone, Irish roast is a "comfort" food item that can warm both your belly and your heart.
Slow Cooker
Step 1
Peel the potatoes and carrots. Cut the potatoes into quarters and slice the carrots into 2-inch pieces, using a sharp kitchen knife. Peel the onions and cut into 1/2-inch wedges. Cut the leafy tops off the celery stalks and trim 1 inch from each bottom. Chop the celery into 2-inch pieces.
Step 2
Mix the brown-gravy powder, flour and black pepper in a large mixing bowl. Add the vegetables. With clean hands or a mixing spoon, toss to coat the vegetables with the dry ingredients. Transfer the vegetables to your slow cooker using a slotted spoon.
Step 3
Trim any visible fat from a 3-lb. beef rump or bottom roast. Pat the meat dry with paper towels. With clean hands, set the roast in the mixing bowl containing the brown-gravy and flour mixture and turn it a few times to coat the meat. Set the roast in your slow cooker on top of the vegetables.
Step 4
Pour the beer into the mixing bowl and stir until the brown-gravy and flour mixture dissolves. Pour the liquid over the roast and set the cover on your slow cooker.
Step 5
Turn the heat setting to "Low" and cook the roast and vegetables for 10 to 11 hours. As an alternative, turn the heat setting to "High" and cook for 6 to 7 hours. Insert a meat thermometer in the center of the roast to make sure the temperature is at least 145 degrees Fahrenheit.
Step 6
Remove the roast from your slow cooker and transfer it to a serving platter using a spatula. Take the vegetables out of the slow cooker, using a slotted spoon. Use a clean spoon to skim off any fat on the gravy, then pour it over the roast and vegetables or serve it in a bowl on the side.
Oven
Step 1
Trim any excess fat from two 1-lb. pork tenderloin roasts and pat dry with paper towels.
Step 2
Rub about 1/4 tsp. of black pepper over the entire surface of each roast, using clean hands. Brush 1 tbsp. of softened margarine or oil over each roast, using a pastry brush.
Step 3
Arrange the roasts in a baking dish, leaving a space between each. Cover the dish with aluminum foil.
Step 4
Preheat your oven to 350 degrees Fahrenheit. Bake the roasts for 1-1/2 hours or until a meat thermometer registers at least 160 degrees Fahrenheit.
Step 5
Transfer the roasts to a serving platter with a spatula. Let them rest for about 10 minutes before serving.
Tips and Warnings
- Make your own dry brown-gravy mix by combining 1 cup of cornstarch, 6 tbsp. of beef bouillon granules, 2 tsp. each of onion and garlic powder, and 1/2 to 1 tsp. each of paprika and black pepper in an airtight container.
Things You'll Need
- Vegetable peeler
- Kitchen knife
- Cutting board
- 1 to 2 large onions
- 4 medium white potatoes
- 6 carrots
- 4 to 6 celery stalks
- Mixing bowl
- 3 to 4 tsp. brown-gravy powder
- 1/3 cup flour
- 1/2 tsp. black pepper
- Slotted spoon
- Paper towels
- 1 cup beer
- Spatula
- Serving platter
- Serving bowl
- 2 tbsp. softened low-fat margarine or olive oil
- Pastry brush
- Baking dish
- Aluminum foil
- Meat thermometer
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