Irish Beef Pot Roast

The first time I made this pot roast was on a grey rainy Sunday when the house felt too quiet and I needed something that would fill the whole place with warmth. My grandmother would have called this proper weather for a slow cooked meal, the kind that demands you stay indoors and tend to something for hours. By the time the roast came out of the oven, the entire neighborhood must have smelled it through their windows. That afternoon taught me that some dishes are worth every minute they ask for.

I served this to friends who had just moved into their first apartment together, their plates balanced on knees and cardboard boxes still stacked in the corner. They kept saying they would eat just one more bite, then went back for thirds while we talked about nothing and everything until the fire died down. Food has a way of making any space feel like home, especially something this generous and unpretentious. That night became their housewarming tradition, even though none of us remembered to take a single photo.

Ingredients

• 1.5 kg beef chuck roast trimmed: Chuck has the perfect marbling for long slow cooking, becoming meltingly tender while still holding its shape
• 2 tsp kosher salt and 1 tsp black pepper: Season generously before searing, this is your main chance to build flavor in the meat itself
• 2 tbsp vegetable oil: Use a neutral oil with a high smoke point for the best sear without burning
• 4 large carrots peeled and cut into chunks: They will sweeten as they cook, balancing the rich beef with their earthy flavor
• 900 g baby potatoes halved: Baby potatoes hold together better than larger ones and cook more evenly in the broth
• 2 large onions quartered: Onion is the backbone of the flavor base, sweetening as it slowly cooks down
• 3 celery stalks cut into chunks: Celery adds essential aromatic depth that people notice when it is missing
• 4 cloves garlic minced: Mince it fresh rather than using pre minced garlic for the best flavor
• 500 ml beef broth: Use a good quality broth you would drink on its own, it reduces and concentrates as it cooks
• 250 ml Guinness stout optional: The stout adds incredible depth and richness but more broth works perfectly fine too
• 2 tbsp tomato paste: This adds umami and helps thicken the cooking liquid into a proper sauce
• 1 tbsp Worcestershire sauce: A secret weapon for deep savory complexity in the background
• 2 tsp dried thyme and 2 bay leaves: Classic herbs that pair beautifully with beef without overpowering it
• 2 tbsp fresh parsley chopped: Fresh parsley at the end cuts through all that richness and makes everything taste alive

Instructions

Get your oven ready:

Preheat to 160°C (325°F) and clear a rack for your Dutch oven

Season the beef generously:

Pat the roast completely dry with paper towels, then season all sides with salt and pepper

Sear the roast:

Heat oil in a large Dutch oven over medium high heat and brown the beef on all sides for 3 to 4 minutes per side until deeply golden

Build the vegetable base:

Sauté onions, carrots, celery, and garlic in the same pot for 3 to 4 minutes until they start to soften

Add depth:

Stir in the tomato paste and cook for 1 minute to develop its flavor

Bring it all together:

Return the beef to the pot, pour in broth and Guinness if using, then add Worcestershire, thyme, and bay leaves

Start the slow cook:

Bring everything to a simmer, cover, and transfer to the oven for 2 hours

Add the potatoes:

Stir in halved potatoes, cover again, and roast for 1 more hour until beef is fork tender

Finish and serve:

Remove bay leaves, slice or shred the meat, and garnish with fresh parsley before serving hot with all those vegetables and pan juices

Save

This recipe became my go to for the first snowy weekend each year, something about the rhythm of checking the oven and smelling the gradual transformation that makes winter feel like a gift rather than something to endure. My neighbor started text messaging me whenever she saw the forecast calling for snow, knowing full well I would be making it. Some traditions find you rather than the other way around.

Making It Ahead

This pot roast actually improves with time, so do not hesitate to make it a day ahead and reheat gently. The flavors continue to develop overnight in the refrigerator, and any fat will rise to the top for easy skimming if you prefer a lighter sauce.

Vegetable Swaps

Turnips or parsnips work beautifully alongside the carrots, adding their own sweet earthiness. Just add them at the same time as the potatoes so they cook through without falling apart.

Serving Ideas

Crusty bread is absolutely essential for sopping up every drop of that sauce. A simple green salad with sharp vinaigrette cuts through the richness, and buttered peas or cabbage on the side make this feel like a proper Sunday dinner.

• The sauce thickens beautifully if you remove the meat and vegetables at the end and simmer the liquid on the stove
• Guinness adds incredible depth but more broth keeps this completely family friendly
• A robust red wine or a pint of stout alongside makes every bite feel like an occasion

Save

There is something profoundly satisfying about a dish that rewards patience so completely, that asks so little of you besides time and faith. Hope this brings your kitchen the same kind of warmth it has brought to mine.

Recipe FAQs

→ What cut of beef is best for this dish?

Beef chuck roast is ideal due to its marbling and toughness, which soften during slow cooking to become tender and flavorful.

→ Can I omit the Guinness stout?

Yes, the stout is optional. It adds depth but can be replaced with extra beef broth without sacrificing flavor.

→ How do I make the sauce thicker?

After cooking, remove the meat and vegetables, then simmer the cooking liquid on the stovetop until it reduces and thickens to your liking.

→ Is this dish suitable for a gluten-free diet?

Using gluten-free beef broth and Worcestershire sauce makes this dish gluten-free. Always check labels to ensure ingredients comply.

→ What herbs complement this dish?

Dried thyme and bay leaves provide a classic aromatic profile that enhances the rich beef and vegetable flavors.

→ Can I prepare this dish ahead of time?

Yes, it tastes even better the next day as flavors meld. Reheat gently to preserve tenderness and moisture.