Irish Beef Pot Roast Carrots (Printable)

Slow-cooked Irish beef with carrots, potatoes, and savory broth, delivering tender meat and rich flavors.

# What You'll Need:

→ Beef

01 - 3.3 lbs beef chuck roast, trimmed
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp vegetable oil

→ Vegetables

05 - 4 large carrots, peeled and cut into 2-inch pieces
06 - 2 lbs baby potatoes, halved
07 - 2 large onions, quartered
08 - 3 celery stalks, cut into chunks
09 - 4 cloves garlic, minced

→ Broth & Seasoning

10 - 2 cups beef broth
11 - 1 cup Guinness stout
12 - 2 tbsp tomato paste
13 - 1 tbsp Worcestershire sauce
14 - 2 tsp dried thyme
15 - 2 bay leaves

→ To Finish

16 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Preheat your oven to 325°F.
02 - Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until well browned, about 3–4 minutes per side. Remove and set aside.
04 - In the same pot, add onions, carrots, celery, and garlic. Sauté for 3–4 minutes until slightly softened.
05 - Stir in tomato paste, and cook for 1 minute.
06 - Return the beef to the pot. Pour in beef broth and Guinness, and add Worcestershire sauce, thyme, and bay leaves. Bring to a simmer.
07 - Cover the pot and transfer to the oven. Roast for 2 hours.
08 - Add potatoes to the pot, cover, and continue roasting for 1 more hour, until the beef is fork-tender and vegetables are cooked through.
09 - Remove bay leaves. Slice or shred the roast, sprinkle with fresh parsley, and serve hot with vegetables and pan juices.

# Expert Advice:

01 -
  • The beef becomes impossibly tender, practically falling apart when you look at it
  • One pot handles everything from searing to slow cooking to serving
  • Leftovers somehow taste even better the next day
02 -
  • Patting the meat absolutely dry before searing is the difference between a browned crust and steamed grey meat
  • Let the pot roast rest for at least 15 minutes before slicing to keep all those juices inside
  • The vegetables will be best if added in stages so nothing turns into complete mush
03 -
  • Make this a day ahead, the flavors deepen and the fat solidifies for easy removal
  • If the sauce seems too thin, reduce it on the stovetop while the meat rests
  • Guinness can be replaced with more beef broth or a dark beer like porter

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