The Ultimate Guinness Pot Roast

Pot Roast Spice Mix

• 10 g sea salt flakes
• 5 g coffee beans
• 4 g black peppercorns
• 45 g dark brown sugar
• 20 g garlic powder
• 5 g ground paprika
• ¼ tsp cayenne pepper

Mirepoix

• 200 g brown onions cut into quarters
• 100 g celery stalks cut into pieces
• 100 g carrot cut into pieces
• 20 g extra virgin olive oil

Pot Roast

• 2000 g beef chuck roast, fat trimmed
• 2 tbsp extra virgin olive oil
• 40 g tomato paste
• 1 dried bay leaf
• 3 sprigs fresh thyme leaves only
• 3 garlic cloves bruised, skins on
• 6 carrots halved lengthways
• 10 pickling onions peeled
• 440 g Guinness® (1 can)

Horseradish cream

• 200 g crème fraîche
• 20 g lemon juice
• 50 g horseradish cream
• 20 g extra virgin olive oil

Veggies and gravy

• 30 g arrowroot flour
• 1 tsp Vegetable stock paste (see Tip)
• 100 g water
• 500 g frozen baby peas
• 2 bunches broccolini trimmed, cut in half lengthways