Guinness Pot Roast
Whether it is St. Patrick’s Day or you just love beer, my Guinness pot roast is rich and tender meat that melts in your mouth. Flavored with my unique blend of herbs and spices and cooked low and slow, this recipe shows everyone why beer is not just for drinking. I love using it to tenderize and braise this roast until it is bursting with flavor and falling apart.
As a true New Yorker, I take St. Patrick’s Day very seriously. I usually cook a big feast, including this mouthwatering roast and my famous Shepherd’s pie. While I am not a beer fan, I LOVE to use it in cooking. The alcohol evaporates, leaving you with a beautiful, deep malty flavor!
Table of contents
This recipe is a whole meal in one pot, so there are no dishes to clean up after, and it only takes 30 minutes to prep. It is the perfect meal to make if you have people coming over and need a larger, heartier dish to serve. I like that I don’t have to work on side dishes separately, as everything is already in it!
Why you will love this recipe
- A whole meal in one pot: This is the perfect recipe for anyone because the entire meal is made in one pan, so there are not a bunch of dishes to clean.
- I can feed a crowd and then some: I get meat, potatoes, and vegetables for the whole family and still have plenty of leftovers. The leftovers freeze well for up to three months, so there is no waste!
- Perfect for St. Patrick’s Day: This traditional Irish dinner with Guinness beer is great any day of the year. I love serving it on St. Patrick’s Day.
What you will need
- Chuck roast – Chuck roast is the perfect cut of meat for this recipe because it is flavorful, inexpensive, and has plenty of collagen, which makes it extra tender when cooked low and slow.
- Guinness beer – The rich flavor of the beer gives the roast an even deeper, bolder taste, making it more savory. It also has tannins and acids that break down the fibers in the meat to tenderize it.
- Veggies – I added onion, garlic, carrots, cabbage, and potatoes to make the roast heartier and more flavorful.
- Tomato paste – To add depth of flavor and a nice, rich color to the sauce.
- Beef broth – To prevent the meal from being too salty, use low-sodium beef broth.
- Worcestershire sauce – Its concentrated umami taste creates a blend of sweet, salty, spicy, tangy, and sour flavors.
- Brown sugar – To help temper the slightly bitter flavor of the Guinness with its rich sweetness.
- Herbs and spices – To complement the beer’s malty taste, I used fresh thyme, rosemary, dried oregano, paprika, and bay leaves for a bright, herby flavor.
How to make it
Preheat and prepare: First, I preheat the oven to 325 degrees F, place a large Dutch oven over high heat, and add the oil before I season the meat with salt and pepper.
Brown the meat: When the oil is hot, I add it and let it brown on all sides for about four minutes until it is nicely browned.
Saute: I turn the heat to medium and add the onion and minced garlic, stirring and sautéing for one minute. Next, I add the chopped rosemary, thyme, oregano, and paprika and cook for one minute while stirring frequently.
Liquids: Then, I stir in the tomato paste and cook it for another minute before adding the broth, beer, Worcestershire sauce, and brown sugar.
Add the veggies and roast: Next, I add the potatoes, cabbage, carrots, and whole garlic cloves before placing the pot roast on top. The fresh rosemary sprigs go on top of that with the bay leaves.
Cook, rest, and serve: Finally, I cover it and cook it for three to four hours or until it is fork tender, letting it rest for 15 minutes before serving.
To make it in the instant pot
Sear the meat, then place the liquids, veggies, and other ingredients in the Instant Pot. Cook on High for 15-20 mins, with 25-30 mins of natural release. Use this Instant Pot pot roast recipe for step-by-step instructions, and replace the wine with dark beer.
To make it in the slow cooker
After searing the meat, place it with all other ingredients and liquids into the crockpot. Cook on high (4-5 hrs) or low (6-8 hrs). For more detailed instructions, follow this slow cooker roast recipe and add the Guinness beer!
Expert tip
Making the meat flavorful
The first step in ensuring the roast is flavorful is to use the right cut of meat. I highly recommend chuck roast with a lot of marbling. The fat gives it a rich flavor and keeps it moist. Then, make sure to brown or sear the meat before roasting it. First, season it all over with salt and pepper. Then, sear it on each side for about four minutes. This keeps the juices and flavors locked inside and caramelizes the meat to create a Maillard reaction.
More tips to consider
- Use a digital thermometer and remove the roast when it reaches the internal temperature of 135 degrees F.
- Let the meat rest for at least 15 minutes after cooking.
- The internal temperature will continue to rise as the meat rests.
- Marbling is good for flavor, but trim any excess fat around the edges of the meat.
- Do not use russet potatoes in this recipe because they will become too mushy.
- As I like to say about pot roasts, low and slow is the way to go! If the heat is too high, you risk overcooking the meat without breaking down the connective tissues. That’s why we’re only heating the oven to 325F.
Recipe variations and add-ins:
- Add more veggies: Sometimes, I add more veggies like peas, corn, celery, and bell peppers for extra flavor and heartiness.
- Spicy beef: When I want a spicy meal, I add a 1/4 teaspoon of red pepper flakes to the seasoning and sometimes two chopped jalapenos.
- No alcohol: Guinness has a non-alcoholic version of beer that can be used, and you still get the delicious stout flavor.
- No beer: Rather than using beer, it can be left out entirely, and use beef broth.
- Cajun roast: I add two tablespoons of my Cajun seasoning to give this roast a Cajun taste. It is not too spicy but adds a kick and flavor.
Serving suggestions:
I wish St. Patrick’s Day was celebrated for more than one day because I love Irish food. This roast and my famous crockpot corned beef are my favorite Irish dishes, and I like to serve them with my Irish soda bread on the side. Another side dish to serve with this delicious roast is Irish colcannon, a popular way to serve mashed potatoes in Ireland.
My favorite wine to serve with this roast is Cabernet Sauvignon because it has bold fruit flavors that match the rich, meaty taste. Another drink that goes great with it is my Irish coffee, made with Irish whiskey and whipped cream. For dessert, try my Guinness brownies or Bailey’s chocolate cheesecake.
How to store leftovers:
- Refrigerate: Leftovers will stay fresh in the fridge for up to four days in an airtight container.
- Freezing: I freeze it in freezer bags or a freezer-safe container; it will stay fresh for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: It can be reheated in the oven for 15 minutes at 350 degrees F or in the microwave for one to two minutes.
Frequently asked questions
It is probably overcooked. When meat is overcooked, the muscle fibers contract and squeeze the moisture to dry the whole thing. I use a digital meat thermometer and remove the roast from the oven when the internal temperature in the thickest part of the beef reaches 135 degrees F. The temperature will continue to rise as it rests. It should rest for at least 15 minutes; by then, it will be about 145 degrees, which is just about perfect.
It could be from using the wrong potatoes. My recipe calls for Yukon gold potatoes because they are nice, solid potatoes that hold their shape when cooked for a long time but still get soft and fluffy. I do not recommend using russet potatoes. They will get mushy because they are too soft. No matter what kind of potatoes you use, ensure they are not cut too small.
If it is not overcooked, it may be the cut of meat. I highly recommend chuck roast, but rump or round roast can also work. Either way, choose a cut of beef with plenty of fat. Then, brown it on all sides to keep the juices locked inside. As mentioned, only let it cook until it reaches 135 degrees F so it does not get overcooked. Finally, let it rest for at least 15 minutes to let the juices redistribute back into the meat.
The most important thing to remember is to trim the excess fat around the outside. Although the marbling in the middle is good, if there is a lot of fat around the outside, that should be trimmed. Also, once browning is done, drain the grease and pat it dry with a paper towel if there is too much.
More St. Patrick’s Day recipes:
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Guinness Pot Roast
Ingredients
- 4-5 pound beef chuck roast
- 2 tablespoons canola oil
- 2 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon paprika
- 1 yellow onion diced
- 4 cloves garlic minced
- 4 cloves garlic whole
- 2 cups carrots cut into large chunks
- 4 cups cabbage roughly chopped
- 2 pounds Yukon gold potatoes peeled and cut into large chunks
- 1/4 cup tomato paste
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 cups Guinness beer
- 3 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Preheat oven to 325 degrees F.
- Season the chuck roast with salt and pepper, place a large Dutch oven over high heat, and add the oil.
- Once the oil is shimmering add the beef and brown on all sides for 3-4 minutes, then remove and set aside. Should be nicely browned!!
- Reduce heat to medium, and add the diced onion and minced garlic to the Dutch oven, stir and cook for 1 minute.
- Add chopped thyme, chopped rosemary, dried oregano, paprika, stir frequently, and cook for 1 minute.
- Next, add in the tomato paste and cook for 1 more minute, stirring well.
- Add in the beef broth, Guinness beer, Worcestershire sauce, brown sugar, stir and add the whole garlic cloves, carrots, cabbage, and potatoes.
- Add the beef roast, fresh rosemary sprigs, and bay leaves.
- Cover and cook in the oven for 3-4 hours, or until fork-tender.
- Serve with fresh rosemary and parsley.
Video
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