"Irish" Beef Crock Pot Roast


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You will need:

Yellow or white onion, chopped, enough to cover bottom of crock pot, plus more to add later.
Beef cross rib or chuck roast, extra fat trimmed.
Mushrooms, quartered. (I use baby bella)
Tiny potatoes, halved.
Carrots, cut roughly the size of the potatoes.
Beef bouillon (not canned broth!) to taste.
1 tall can or bottle of Guinness (or other dark Irish stout)
black pepper
sprig of fresh rosemary

Layer chopped onions in bottom of crock pot. Rub roast with black pepper and sear in a pan. Place beef in crock pot and pour stout in until it reaches 1/2 way up the roast. Drink the leftovers. Add boullion around meat. Pack quartered mushrooms on top of roast and top with sprig of rosemary until you almost can't get the lid on.

Cook low and slow until the meat is almost fork tender. Add carrots and potatoes and cook til they are done. Make a gravy from the juice. Eat with rosemary sourdough or soda bread buttered with goat milk butter.