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1
Heat oven to 450 F. Season beef generously with salt and pepper.
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2
Heat oil in a large Dutch oven over medium-high heat for 2 minutes.
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3
Place roast in pan, and sear well on all sides until nice and brown.
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4
Remove roast to a plate and set aside.
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5
Add onions to the Dutch oven and cook over medium heat, stirring often, until the onions are starting to brown, about 4 minutes.
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6
Add garlic and cook for an additional minute.
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7
Add beef stock into the pan, and then slide the beef into the stock.
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8
Cover, put it in the oven and cook for 1 hour.
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9
Reduce oven temperature to 350 F. Remove pan from the oven, add the Guinness and the first amount of water.
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10
Put the lid back on and cook for an additional 1 hour and 15 minutes.
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11
Remove pan from the oven, add vegetables, re-cover, and cook for an additional 45 minutes.
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12
Remove from oven.
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13
Remove the roast and vegetables from the Dutch oven, place them in a dish and cover them with foil to keep warm.
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14
Place Dutch oven on stove-top over medium-high heat.
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15
Combine the cornstarch and second amount of water in a small dish, and then add it to the gravy.
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16
Cook, stirring constantly, until the gravy thickens.
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17
Add horseradish, and stir until combined.
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18
Serve beef with gravy over the top.
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19
Notes: 1.
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20
Dont forget to turn down your oven temperature after the first hour.
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21
2.
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22
You can attempt to slice the pot roast, but its easier to use two forks and pull it apart into large chunks.
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23
Its really all just about your personal preference.
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24
3.
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25
Feel free to play around with the amount of garlic cloves used in this recipe.
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26
How many you use, should really depend on how much you like garlic, as well as how large your garlic cloves are.
