Guinness-Braised Beef Pot Roast with Herb Roasted Potatoes and Carrots

Fork-tender beef chuck roast braised in rich Guinness stout and beef broth, served with aromatic herb-roasted potatoes and sweet carrots.

• Prep: 20 min
• Cook: 3 hr
• Total: 3 hr 20 min
• Servings: 4
• Cuisine: Irish
• Difficulty: Medium

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• rich
• savory
• roast
• bake
• special occasion

Ingredients

• 2 pound beef chuck roast (cut into 2-inch chunks)
• 2 tablespoon olive oil (divided)
• 1 yellow onion (large, chopped)
• 2 celery stalks (chopped)
• 3 clove garlic (minced)
• 1 cup Guinness stout
• 3 cup beef broth
• 1 tablespoon tomato paste
• 1 tablespoon fresh thyme (leaves)
• 1 bay leaf
• 2 pound red potato (cut into 1-inch chunks)
• 4 carrots (peeled, cut into 1-inch chunks)
• 1 tablespoon fresh rosemary (chopped)
• 1 teaspoon kosher salt (divided)
• 0.75 teaspoon black pepper (divided)

Instructions

1. Preheat oven to 325 degrees Fahrenheit. Season the beef chuck roast chunks generously with 3/4 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
2. Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove beef and set aside.
3. Add the remaining 1 tablespoon of olive oil, chopped yellow onion, and chopped celery to the pot. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
4. Pour in the Guinness stout, scraping the bottom of the pot to loosen any browned bits. Stir in the beef broth, tomato paste, fresh thyme leaves, and bay leaf. Bring to a simmer.
5. Return the seared beef to the pot. Cover and transfer to the preheated oven. Braise for 2 hours.
6. While the beef braises, prepare the roasted vegetables. On a large baking sheet, toss the red potatoes and carrots with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Add the chopped fresh rosemary.
7. After the beef has braised for 2 hours, carefully remove the pot from the oven. Add the seasoned red potatoes and carrots to the pot with the beef (ensure they are submerged in liquid as much as possible, or add another 1/2 cup of broth if needed). Return to the oven and continue to braise for another 1 hour, or until the beef is fork-tender and the vegetables are cooked through.
8. Remove the bay leaf from the pot before serving. Ladle the pot roast and vegetables into bowls.

Notes

For a thicker gravy, after removing the beef and vegetables, strain the liquid into a saucepan and reduce it over medium-high heat until desired consistency is reached. You can also mix a tablespoon of cornstarch with cold water to create a slurry and whisk it into the simmering liquid.

Nutrition (per serving)

• Calories: 730
• Protein: 55 g
• Carbohydrates: 58 g
• Fat: 30 g
• Fiber: 10 g
• Sodium: 1150 mg
• Saturated Fat: 12 g
• Sugar: 9 g
• Cholesterol: 150 mg