Slow Cooker Guinness Roast
Indulge in the rich, hearty flavors of a comforting "Slow Cooker Guinness Roast," where tender beef chuck roast is slow-cooked to perfection in a savory blend of Guinness beer, aromatic herbs, and a velvety broth. This recipe is a perfect fusion of Irish-inspired ingredients and classic comfort food, featuring melt-in-your-mouth meat alongside perfectly cooked carrots, potatoes, and onions. The beer-infused gravy, enhanced by garlic, tomato paste, and a hint of brown sugar, adds depth and warmth to every bite. Easy to prepare with minimal effort, this slow cooker masterpiece is ideal for busy weeknights or cozy weekend gatherings. Serve it with crusty bread to soak up the rich, flavorful sauce and elevate your dinner table with this crowd-pleasing dish. Perfect keywords: slow cooker recipes, Guinness beef roast, hearty dinner ideas, Irish-inspired comfort food.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 1 bottle (12 oz) Guinness beer
- 4 medium, chopped carrots
- 4 medium, cubed potatoes
- 1 large, chopped yellow onion
- 4 minced garlic cloves
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until well-browned, about 4-5 minutes per side. Remove the roast from the skillet and set aside.
To the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
Sprinkle the flour over the onions and garlic, stirring to coat. Cook for 1-2 minutes to remove the raw flour taste.
Stir in the Guinness beer, scraping the bottom of the skillet to deglaze and lift up any brown bits. Allow the liquid to come to a gentle simmer.
In the slow cooker, add the carrots, potatoes, and bay leaves, creating a base layer at the bottom.
Place the seared beef roast on top of the vegetables in the slow cooker.
In a mixing bowl, combine the beef broth, tomato paste, brown sugar, dried thyme, and dried rosemary. Stir until well mixed and pour over the roast.
Pour the beer-onion mixture from the skillet into the slow cooker, ensuring the beef and vegetables are mostly submerged in liquid.
Cover the slow cooker with a lid and set to cook on low for 8 hours or high for 5-6 hours, until the beef is fork-tender and the vegetables are cooked through.
Once cooked, remove the bay leaves. Optionally, skim off any excess fat from the surface of the liquid before serving.
Serve the roast sliced, with the vegetables and gravy spooned over the top. Enjoy!
Nutrition Facts
Calories |
4894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.6 g | 389% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5291 mg | 230% | |
| Total Carbohydrate | 253.5 g | 92% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 41.2 g | ||
| Protein | 279.7 g | 559% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 49.4 mg | 274% | |
| Potassium | 9852 mg | 210% | |
*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.
