Irish Beef Pot Roast (Printable)
Tender beef slow-cooked with carrots, potatoes, and herbs in a savory, hearty sauce.
# What You'll Need:
→ Meat & Broth
01 - 3.3 lbs beef chuck roast
02 - 1 tablespoon vegetable oil
03 - 2 cups beef broth
04 - 1 cup Guinness stout
→ Vegetables
05 - 4 large carrots, peeled and cut into large chunks
06 - 2.2 lbs Yukon Gold potatoes, peeled and quartered
07 - 2 medium onions, sliced
08 - 3 cloves garlic, minced
09 - 2 stalks celery, sliced
→ Herbs & Seasoning
10 - 2 tablespoons tomato paste
11 - 2 teaspoons salt
12 - 1 teaspoon black pepper
13 - 2 teaspoons dried thyme
14 - 2 bay leaves
15 - 2 tablespoons Worcestershire sauce
→ Thickener
16 - 2 tablespoons cornstarch mixed with 2 tablespoons water
# How to Make It:
01 - Preheat the oven to 325°F.
02 - Pat the beef roast dry with paper towels and season all sides generously with salt and black pepper.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 4 to 5 minutes per side. Remove meat from pot and set aside.
04 - Add onions, celery, and garlic to the same pot. Sauté for 3 to 4 minutes until softened and fragrant.
05 - Stir in tomato paste and cook for 1 minute to develop flavor.
06 - Pour in Guinness stout, scraping up any browned bits from the bottom of the pot. Add beef broth and Worcestershire sauce, stirring to combine.
07 - Return the beef to the pot. Arrange carrots, potatoes, thyme, and bay leaves around the meat.
08 - Bring liquid to a simmer, cover tightly, and transfer to the oven. Cook for 2.5 to 3 hours until beef is fork-tender and vegetables are cooked through.
09 - Remove roast and vegetables to a serving platter. Discard bay leaves.
10 - Place the pot over medium heat on the stovetop. Stir in cornstarch slurry and simmer for 2 to 3 minutes until the gravy thickens to desired consistency.
11 - Slice or shred the beef. Serve alongside vegetables with generous ladles of gravy over the top.
# Expert Advice:
01 -
- The meat becomes so tender you can cut it with a spoon, literally falling apart at the mere suggestion of a fork
- One pot does absolutely everything, which means minimal cleanup and maximum flavor development
02 -
- Pat the meat absolutely dry before seating or you will steam instead of brown
- Let the roast come to room temperature for about 30 minutes before cooking for more even results
03 -
- Sear the meat until it is practically sticking to the pot, that fond is pure flavor gold
- Make this a day ahead, the flavors only get better and you can easily skim off any fat