Irish Beef Pot Roast (Printable)
Tender Irish beef roast slow-cooked with carrots, potatoes, and savory herbs in a rich broth.
# What You 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 and Seasoning
10 - 2 cups beef broth
11 - 1 cup Guinness stout (optional)
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:
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 (if using), 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 Tips:
01 -
- The beef becomes impossibly tender, practically falling apart at the mere suggestion of a fork
- Vegetables absorb all that rich beefy goodness until they are the best part of the whole pot
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Patting the meat completely dry before seasoning is the secret to getting a proper sear instead of steaming
- Letting the pot roast rest for 10 minutes before slicing keeps all those juices inside where they belong
03 -
- Use a Dutch oven that holds heat well, the heavy lid keeps all that moisture from escaping
- Check the liquid level halfway through cooking and add more broth if needed