Irish Beef Pot Roast (Printable)
Hearty slow-cooked Irish beef with root vegetables in a rich, flavorful gravy.
# What You 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:
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 and set aside on a plate.
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 deepen the 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. Add carrots, potatoes, thyme, and bay leaves, arranging vegetables around the meat.
08 - Bring 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. DiscDiscard bay leaves. Let the meat rest for 5 minutes before slicing or shredding.
10 - Place the pot over medium heat. Stir in the cornstarch slurry and simmer for 2 to 3 minutes until the gravy thickens slightly.
11 - Slice or shred the beef. Serve surrounded by vegetables and spoon the warm gravy generously over the top.
# Expert Tips:
01 -
- The beef becomes so tender you barely need a knife, and the vegetables soak up all that rich flavor while they cook alongside the meat
- One pot does absolutely everything from searing to braising, leaving you with almost zero cleanup but maximum comfort
02 -
- Resist the urge to lift the lid during braising because every time you do, you extend the cooking time and let moisture escape
- Let the roast rest for at least 10 minutes before slicing or the juices will run out onto your cutting board instead of staying in the meat
03 -
- Pat the meat absolutely dry before searing because any moisture will prevent proper browning
- Use a pot that is just big enough to hold everything snugly so the liquid does not reduce too much