Save to Pinterest This dish features a tender cut of beef chuck slow-cooked to perfection with hearty chunks of carrots and Yukon Gold potatoes. Aromatic herbs like thyme and bay leaves infuse the rich broth alongside flavors from Worcestershire sauce and optional Guinness stout, creating a deeply savory sauce. Cooking low and slow in a heavy pot ensures the meat becomes fork-tender while the vegetables soften perfectly. The gravy is thickened with cornstarch for a luscious finish, making this a satisfying dish ideal for sharing and warming up any meal.
The first time I made this pot roast, it was a dreary Sunday in February and I needed something that would fill the entire house with warmth. My grandmother had always told me that the secret to a proper Irish roast was patience, letting time do the heavy lifting while the meat transformed into something extraordinary.
I remember bringing this to a St. Patricks Day gathering years ago, and my friend Sarah who claimed to hate cooked carrots went back for thirds. There is something magical that happens when vegetables simmer slowly in beef broth and Guinness, becoming sweet and savory all at once.
Ingredients
- Beef chuck roast: This cut has the perfect amount of marbling to break down beautifully during long cooking
- Vegetable oil: You need a neutral oil with a high smoke point for proper searing
- Beef broth: Use a good quality broth, gluten-free if needed, as it forms the base of your gravy
- Guinness stout: The depth and slight bitterness create such complexity, though beef broth works perfectly too
- Carrots and potatoes: Cut them larger than you think necessary because they shrink during hours of cooking
- Onions, celery, and garlic: This aromatic foundation builds layers of flavor from the bottom up
- Tomato paste: Adds richness and helps create that gorgeous deep mahogany color
- Dried thyme and bay leaves: Classic herbs that never fail to make everything taste homey and right
- Worcestershire sauce: That umami punch that makes people ask what your secret ingredient is
- Cornstarch: The final touch for a velvety gravy that coats everything perfectly
Instructions
- Get your oven ready:
- Preheat to 160°C (325°F) and clear a center rack because this will be in there for a good long while
- Season the meat generously:
- Pat the beef completely dry with paper towels and rub salt and pepper into every surface
- Create a perfect sear:
- Heat oil in a large Dutch oven over medium-high heat and brown the beef on all sides until deeply golden, about 4 to 5 minutes per side
- Build your flavor base:
- Add onions, celery, and garlic to the pot, cooking until softened and fragrant, about 3 to 4 minutes
- Add depth with tomato paste:
- Stir in the tomato paste and let it cook for a full minute to develop its richness
- Deglaze and build the sauce:
- Pour in the Guinness if using, scraping up all those precious browned bits from the bottom, then add beef broth and Worcestershire sauce
- Bring everyone together:
- Return beef to the pot and arrange carrots, potatoes, thyme, and bay leaves around the meat like a cozy blanket
- Let the oven work its magic:
- Bring everything to a simmer, cover tightly, and cook for 2.5 to 3 hours until the beef yields easily to a fork
- Rest and strain:
- Remove the roast and vegetables to a platter, discarding bay leaves, and keep warm while you finish the gravy
- Perfect your gravy:
- Place the pot over medium heat, whisk in the cornstarch mixture, and simmer for 2 to 3 minutes until thickened
- Serve with love:
- Slice or shred the beef and arrange with vegetables, spooning that gorgeous gravy over everything
Save to Pinterest Something about this dish transforms a regular Tuesday dinner into a special occasion. My husband still talks about the first time I made it for his family, how his father asked for the gravy recipe and then proceeded to put it on everything else on his plate too.
Make It Your Own
I have discovered that swapping in parsnips or turnips for some of the potatoes adds such a lovely sweetness that balances the rich beef. Root vegetables were meant for long, slow cooking and they never disappoint in this application.
Timing Matters
The hardest part is literally doing nothing for three hours while your house smells incredible. I usually start this in the early afternoon so it is ready whenever dinner time rolls around, and the wait builds such anticipation.
Serving Suggestions
A crusty loaf of bread is absolutely essential for soaking up every last drop of that gravy. Do not even think about skipping this step.
- A robust red wine or even another pint of stout completes the experience perfectly
- Leftovers, if you somehow have any, make the most incredible sandwiches the next day
- The gravy thickens in the fridge so thin it with a splash of broth when reheating
Save to Pinterest This is the kind of recipe that makes your house feel like home, no matter where you are.
