Irish Roast Beef

 

You can use a 4-quart slow cooker or 325 degree oven.  Rack in the middle position.

16 ounce can cranberry sauce (whole berry)
6-ounce can tomato sauce
12 ounce bottle stout  beer
2 teaspoons rosemary
1 teaspoon thyme
1 teaspoon sage
1 teaspoon sweet basil
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon salt
4-5 pound boneless chuck or rump roast
1 packet (.88 ounce) beef gravy mix

Mix all ingredients except the meat and the gravy mix in a bowl.  Grease slow cooker.  Put a half-cup of the mixture in the bottom of the slow cooker.   Put the meat in and pour the rest of the sauce over the top.

Turn the slow cooker to low and cook for 8-10 hours or on high for 6-7 hours.  When the meat is practically falling  apart, remove it from the sauce, cut it up in chunks and put it on a platter.  Cover the platter with foil so it will stay warm.

Turn the slow cooker to high and sprinkle in the packet of beef gravy mix.  Stir until the sauce has thickened.  To serve, drizzle some of the sauce over the meat on the platter.  Put the rest in a gravy boat for the table.

If you choose to do this in the oven:  Grease the inside of a roasting pan.  Follow the directions and but cover the roast tightly with heavy-duty foil.   Bake at 325 degrees for 5-6 hours or until very tender.  Then take off the foil and let it brown in the oven for another 45 minutes.  When it’s time to make the gravy, transfer the meat to a platter and pour the liquid from the roasting pan into a saucepan, heating over medium heat.  Sprinkle the gravy packet over the sauce and stir until it thickens.