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1
Extra carrots and quartered potatoes may be placed around the roast for the last 45 minutes to 1 hour of cooking (to be served as side dishes with the roast).
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2
Marinade: Place meat in a deep dish just large enough to hold it.
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3
Combine 1 bottle of Guinness (1 1/2 cups), onion, peel, and seasonings and pour over meat.
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4
Add a little more Guinness, if needed, to just cover meat.
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5
Marinate in refrigerator 1-2 days, turning occasionally.
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6
Roast: Strain marinade, reserving solids and liquid.
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7
Place solids, carrot, and celery in bottom of a roasting pan.
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8
Place meat on top.
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9
Add a little liquid.
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10
Roast in a 180u00b0C (350u00b0F) oven for 1 hour.
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11
Pour one quarter of remaining marinade liquid over meat.
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12
Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade, until meat thermometer registers 170u00b0F.
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13
(Optional:If adding carrots and potatoes, place them around the roast for the last 45 minutes to 1 hour of cooking time, and baste them along with the meat).
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14
Gravy: Mix flour and 1/3 cup marinade or Guinness to a smooth paste.
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15
Remove added carrots and potatoes to serving dishes and keep warm.
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16
Place roast on a platter and keep warm.
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17
Skim fat from cooking liquid.
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18
Strain, pressing solids, and add flour mixture, 1/2 cup beer, and enough water, if needed, to measure 2 cups total liquid.
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19
Cook in roasting pan or a saucepan, stirring constantly, until thickened.
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20
Serve sauce over meat slices.
