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Irish Pub-Style Pot Roast Hoagies with Pot O’Gravy

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pot roast hoagies


We all have dreams. What was it that you always dreamt of doing? For me, it was owning my own Irish-Style Pub! Serving up pints of dark to light Irish brews and serving all kinds of authentic Irish food as well as hearty, old-fashioned “pub grub” American-style!

It would be a small, corner spot, where friends could feel comfortable gathering to enjoy the evening with tall mugs of beer, a few games of darts or pool, and food so enticingly good that you painfully waited all week just to enjoy!

An old-fashioned jukebox would be a must! But local open-talent nights on Wednesdays, and a fun, Irish band getting the crowd to dance and sing along on the weekends would make it home! Maybe even sneak a karaoke contest in now and then! 😉

I could even picture it perfectly. Reclaimed barn wood floors….dim but sufficient lighting by way of simple refurbished hanging and wall sconce antiques. Rustic windows with mullions and stained glass with just a touch of creamy, crisp Irish lace curtains. Rustic, but nice, with old, tall tale-worn tables and chairs, and a large wooden bar with stools filled with people telling new tales! 






I guess with “hip” clubs now being so deafeningly loud that you can’t even scream over the noise, high-tech with flashing neon blinding beams of light, complete with pole dancing contests, my idea is something that no one wants anymore. But one can still secretly dream. 😉

I still believe that there are people out there that would actually like to be able to talk to each other, and have fun as a group doing something a little bit less degrading to women and actually involves working together as a team. Friends challenging friends to a fun and skillful sport! Yeah, well….one can dream. 😉  

Just like my pub would be (with NO Wi-Fi and no TEXTING, or you’ll get the “crowd boo’s and hisses” and have to perform some ridiculous “human pet trick”!), my food would be just as much down-to-earth and people-friendly, too!  

Sound corny? That’s ok. I’ve been called worse! 😀 Just laugh it off and pursue your dreams anyway while you’re still young enough, in good health, and just go for it anyways! There’s no such thing as failure if you try. You only fail if you don’t give it a shot!

Though I was never able to fulfill mine, I’ve had many years of fun catering and did get to co-own a little restaurant many years ago. So I did come close!

So, give your own secret dream some thought. You just never know what window might open if you try, right?! 😉 😀  







Makes 6-8 hoagies


4 1/2 lbs. chuck roast, (one or two roasts depending on size available)

oil for searing

1 tsp. salt

1 tsp. coarse ground black pepper

1/4 cup regular spicy brown mustard, I like French’s

1/4 cup extra hot prepared horseradish, I like Inglehoffer

1 Tbl. minced garlic, fresh or jarred

1 1/2 (10 1/2 oz.) cans Campbell’s Beef Consommé, reserve rest

2 bay leaves

1/4 cup Killians Irish Red beer

2 Tbl. butter

1 large onion, halved and thickly sliced

8 oz. fresh sliced mushrooms

1 small green bell pepper, halved and thickly sliced

1 small red bell pepper, halved and thickly sliced

1/2 tsp. minced garlic, fresh or jarred

1/4 – 1/2 tsp. coarse ground black pepper, to taste

1 1/2 cans more Campbell’s Beef Consommé

2 Tbl. more butter

2 (0.87 oz.) packets McCormick’s Low Sodium Brown Gravy mix

1 Tbl. cornstarch mixed with 1 Tbl. COLD water, *optional if needed

more coarse ground black pepper to taste

6-8 hoagie rolls, split

butter for spreading on inside of rolls

1 (8 oz.) bag Kraft Mexican Four Cheese Blend shredded cheese



In small bowl, stir together mustard, horseradish and the 1 Tbl. minced garlic, set aside. Into pressure cooker, pour 1 1/2 cans consommé. Set aside.

Heat a large frying pan with enough oil so that meat doesn’t stick getting oil nice and hot. While oil is heating, season both sides evenly with salt and pepper. Place roast down into hot oil and sear until browned. (If using two roasts, do one at a time.) When seared, turn over and sear other side. Turn off heat and coat top side with 1/2 (or a 1/4 if using two roasts) with mustard/horseradish sauce. Place coated side down into pressure cooker. Spread top with another half or fourth. Continue with the other roast if using two. Top with bay leaves and drizzle with beer. Place on lid according to manufacturers directions. (*If using the old fashioned kind like mine, don’t forget the rubber gasket that goes inside the lid and when closed, put the regulator on top.)

Over medium heat, heat until regulator starts rocking. Adjust to a nice steady rock and set the timer for 30-45 minutes. *The meat here is much tougher than in the midwest so I could’ve easily done it for 45 minutes. I did it for 30 and had to simmer later to completely tenderize it.  

When time is up, turn off heat and carefully move to a cool spot on the stove. Let pressure drop on it’s own accord. 

While pressure is dropping, melt 2 Tbl. butter in medium frying pan (or same pan wiped clean that you used for the roast). Add onions, mushrooms, bell peppers, garlic and black pepper and sauté until softened but still slightly crunchy. Set aside.

When pressure cooker is safe to open, remove meat to a large bowl and pull into bite-sized pieces. *If meat is not tender enough, simply simmer, uncovered for 15 minutes longer or until easily pulled apart. When pulled into bite-sized chunks, cover to keep warm and set aside.

To broth in pressure cooker add 1 1/2 cans more consommé and both gravy packets. Whisk until well mixed and bring to a simmer, stirring. Simmer until thickened, stirring. *If you want it thicker add a cornstarch slurry of 1 Tbl. cornstarch mixed with 1 Tbl. cold water and simmer 1-2 minutes longer. Stir in butter, and pepper to taste. 

Heat up broiler. Split rolls open and spread insides with a little butter. Place on foil-lined baking sheet and broil rolls just until butter has melted. Remove and top with meat, sautéed veggies, drizzle with a nice amount of gravy and top with large handfuls of cheese. Place back under broiler and broil until cheese has melted.

Serve hot with extra gravy for dipping and a nice, icy-cold, mug of beer!   

*Meat can alternatively be cooked on the stovetop or in the oven for 3-4 hours or until tender. 

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Saturday 9th of February 2019

I don't have a pressure cooker, can I slow braise the roast in the oven for a couple hours instead


Saturday 9th of February 2019

You certainly can! :)

Donna Ausmus

Monday 23rd of March 2015

I had been looking forward to making this dish ever since I saw it. I did not have a pressure cooker though so I used my Crock pot and it turned out so yummy!