Guinness Pot Roast


Pot Roast…doesn’t sound that exciting, but it can be when you add Guinness to the ingredients and slow cook it for a couple hours! T.W.O. made this dish for the UCLA vs USC game a couple weeks back. Go Bruins! Check out how to make this easy and one-pot recipe.

 Guinness Pot Roast

– 1 medium size boneless pot roast
– 3 14.9 oz cans Guinness (the extra one in the pack is for you!)
– 1 16 oz can pepperoncini
– 4 cups water
– 2 packages Lipton Onion Soup Mix
– Montreal Steak Seasoning

1. Season the pot roast with Montreal Steak Seasoning on both sides.
2. In a large pot, sear each side of the roast for 6-8 minutes on medium-high heat.
3. Once the roast is seared, add the onion soup mix, 3 cans Guinness, water and peperoncinis.
4. Bring to a boil and reduce heat to low. Cook for 3 hours and watch the liquid level. If it starts to get low, add more water or Guinness.
5. After a couple of hours of cooking, turn heat off and serve with your favorite dish. Mashed potatoes would be highly suggested!

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7-Bone Chuck Roast


T.W.O. has served this dish for many Super Bowl parties, birthday parties and family reunions.  It’s an easy, one pot process with minimal ingredients that have a whole lot of flavor.  The secret ingredient…dark beer!  Let’s start cooking!

4-6 pound 7-bone chuck roast
1 package Lipton Onion Soup mix
1 bottle dark beer*
1 large Maui sweet onion- cut into wedges
2 cups whole pepperoncini
Montreal Steak seasoning
*Lagers work the best, but if you don’t have one lying around grab a Budweiser! It won’t disappoint!


Season the roast with Montreal steak seasoning. Let roast sit at room temperature about 15-20 minutes.


In a large pot, sauté seasoned meat over medium heat.  Brown each side about eight minutes. After browning meat, put cut onions onto bottom of pot under meat. Sauté onions until slightly golden. Sprinkle onion soup mix over the meat.  Finally, add the pepperoncini to the pot.


Add enough water to the pot half way up the thickness of the roast. Evenly pour the beer over the meat.


Bring the liquid to a boil. Turn down to a simmer and cover. Cook 2 ½ to 3 hours over low heat. The longer the meat cooks, the more tender it becomes.  Not to exceed 6 hours…..unless you want beef jerky! The meat will fall off the bone!  Of course, you must sample the meat prior to serving!!

Serving suggestions:

Make beef dip sandwiches on French rolls or your favorite roll. Cut meat into chunks.  Add mustard, horseradish, or whatever your pallet’s crave.  Serve with coleslaw or a side of home made potato salad.  Plate the sandwich with a kosher pickle.  Enjoy!


Or, serve meat accompanied with your favorite vegetables. Top with the pepperoncini.

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First and ten, do it again!

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