Irish Beef Pot Roast (Print View)
Tender beef with carrots, potatoes, and aromatic herbs in rich savory gravy.
# What You'll Need:
→ Meat & Broth
01 - 3.3 lbs beef chuck roast
02 - 1 tablespoon vegetable oil
03 - 2 cups beef broth (gluten-free if needed)
04 - 1 cup Guinness stout (optional; substitute beef broth for alcohol-free)
→ 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 (gluten-free if needed)
→ Thickener
16 - 2 tablespoons cornstarch (mixed with 2 tablespoons water)
# Step-by-Step Directions:
01 - Preheat the oven to 325°F.
02 - Pat the beef roast dry and season all sides 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 browned (about 4–5 minutes per side). Remove and set aside.
04 - Add onions, celery, and garlic to the pot. Sauté for 3–4 minutes until softened.
05 - Stir in tomato paste and cook for 1 minute.
06 - Pour in Guinness stout (if using), scraping up any browned bits from the bottom. Add beef broth and Worcestershire sauce.
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, and transfer to the oven. Cook for 2.5 to 3 hours, or until beef is fork-tender and vegetables are cooked through.
09 - Remove roast and vegetables to a platter. Discard bay leaves.
10 - Place pot over medium heat. Stir in cornstarch slurry and simmer for 2–3 minutes until the gravy thickens.
11 - Slice or shred the beef. Serve with vegetables and spoon the gravy over the top.
# Expert Suggestions:
01 -
- The gravy alone is worth making this dish, rich and dark and perfect for spooning over everything
- It's one of those recipes that actually tastes better the next day, if there's any left
- The house smells incredible while it cooks, like someone else is doing the work
02 -
- Pat the meat absolutely dry before searing or it will steam instead of brown, and that's where all the flavor lives
- Don't rush the sear, those dark brown bits on the bottom of the pot are what make the gravy taste extraordinary
- The cornstarch slurry must be cold when you add it to hot liquid, or it'll clump up and ruin your beautiful gravy
03 -
- Use a heavy Dutch oven that retains heat well, it makes a difference in how evenly everything cooks
- Let the roast rest for 10 minutes before slicing so all those juices stay where they belong