Pot Roast with Guinness
Dive into comfort food heaven with this rich and hearty Pot Roast with Guinness! This recipe transforms a beef chuck roast into a melt-in-your-mouth masterpiece, slow-braised in a savory mix of Guinness beer, beef broth, and aromatic herbs. The addition of tender potatoes, carrots, and celery creates a one-pot meal that's as satisfying as it is simple to make. With its caramelized onions, bold tomato paste, and a splash of Worcestershire sauce for depth, every bite is packed with flavor. Perfect for cozy family dinners or special occasions, this pot roast is easy to prep and cooks low and slow in the oven for maximum tenderness. Serve it with its velvety gravy for a dish that's sure to impress. Keywords: pot roast with Guinness, beef chuck roast recipe, Dutch oven pot roast, slow-braised beef, one-pot comfort food.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion
- 4 medium carrots
- 2 stalks celery stalks
- 3 cloves garlic cloves
- 12 ounces Guinness beer
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 4 sprigs fresh thyme
- 3 large potatoes
- 2 tablespoons flour (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels and season all sides with salt and black pepper.
Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
Peel and chop the onion into large chunks. Peel the carrots and cut them into large pieces. Slice the celery into 1-inch pieces. Mince the garlic.
Add the onion, carrots, and celery to the Dutch oven, then sauté for 4-5 minutes until they begin to soften. Add the minced garlic and cook for another minute.
Pour in the Guinness beer to deglaze the pan, scraping up any browned bits on the bottom. Add the beef broth, tomato paste, and Worcestershire sauce. Stir until combined.
Return the seared beef to the Dutch oven. Add the bay leaves and thyme sprigs. Cover the pot with a lid and transfer it to the preheated oven.
Braise the roast in the oven for 3 hours, turning the meat halfway through. After 3 hours, add the chopped potatoes to the pot, submerging them in the liquid. Continue cooking for another 40-60 minutes, or until the potatoes are tender and the beef is fork-tender.
Optional Step: To thicken the gravy, transfer the Dutch oven to the stovetop. In a small bowl, whisk together the flour and water until smooth, then stir the mixture into the liquid. Simmer over medium heat until the gravy thickens, about 5 minutes.
Remove the bay leaves and thyme stems. Slice or shred the pot roast and serve hot with the vegetables and gravy spooned over the top.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.3 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1391 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
