Pot Roast with Guinness

This rich-flavored pot roast makes an ideal supper. Beef brisket has the best flavor, but arm or cross rib pot roast will work equally well also.

2 tablespoons oil
2 pounds beef brisket
2 onions, coarsely chopped
6 celery ribs, thickly sliced
1 pound carrots, cut into large chunks
1 1/2 pounds potatoes, cut into large chunks
2 tablespoons flour
2 cups beef stock
1 1/4 cups Guinness stout
1 bay leaf
3 teaspoons dried thyme
1 teaspoon brown sugar
2 tablespoons whole grain mustard
1 tablespoon tomato paste
Salt (to taste)
Pepper (to taste)

Preheat the oven to 350 degrees F.

Heat the oil in a large flameproof casserole and brown the meat on all sides; remove from pan and drain. Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly. Add the celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color. Add the flour and cook for 1 more minute; blend in the stock and Guinness, mixing until combined. Bring mixture to a boil, stirring constantly. Add the bay leaf, thyme, brown sugar, mustard, tomato paste, and season to taste with the salt and pepper.