Irish beef pot roast (Printable)
Slow-cooked beef with savory Irish root vegetables in a rich broth for a hearty meal.
# What You Need:
→ Beef
01 - 3 1/3 lbs beef chuck roast
02 - Salt and freshly ground black pepper, to taste
→ Vegetables
03 - 4 large carrots, peeled and cut into chunks
04 - 3 parsnips, peeled and cut into chunks
05 - 3 medium potatoes, peeled and quartered
06 - 2 medium onions, quartered
07 - 2 stalks celery, cut into 2-inch pieces
08 - 4 cloves garlic, smashed
→ Liquids
09 - 2 cups beef stock (gluten-free if needed)
10 - 1 bottle Irish stout beer such as Guinness, optional
11 - 2 tbsp tomato paste
12 - 2 tbsp Worcestershire sauce (gluten-free if needed)
→ Herbs & Seasonings
13 - 2 bay leaves
14 - 4 sprigs fresh thyme or 1 tsp dried thyme
15 - 1 tsp dried rosemary
→ For Finishing
16 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Preheat oven to 325°F.
02 - Pat the beef roast dry and season generously with salt and pepper.
03 - Heat a large Dutch oven or oven-safe pot over medium-high heat. Add a splash of oil and sear the beef on all sides until well-browned, about 4–5 minutes per side. Transfer to a plate.
04 - In the same pot, add onions, carrots, parsnips, celery, and garlic. Sauté for 5 minutes, scraping up any browned bits.
05 - Stir in tomato paste, cooking for 1 minute.
06 - Pour in the beer if using, scraping up any remaining fond, then add the beef stock and Worcestershire sauce. Return the beef to the pot.
07 - Add potatoes, bay leaves, thyme, and rosemary. Bring to a simmer.
08 - Cover the pot and transfer to the preheated oven. Cook for 2.5–3 hours, until the beef is fork-tender and vegetables are cooked through.
09 - Remove the beef and vegetables to a platter. Skim excess fat from the cooking liquid and discard bay leaves and thyme stems. Slice or shred the beef. Spoon vegetables alongside and ladle some of the cooking liquid over the top. Garnish with chopped parsley before serving.
# Expert Suggestions:
01 -
- The stout adds incredible depth without making it taste like beer
- Everything cooks in one pot, leaving you time to relax
- Leftovers taste even better the next day
02 -
- Dont skip searing the beef, those browned bits create the entire flavor foundation
- Check the liquid level after the first hour, add more stock if its reducing too quickly
- The meat is done when it pulls apart easily with a fork, not before
03 -
- Make this a day ahead, the flavors meld and it reheats beautifully
- Save the leftover cooking liquid frozen for future soups and stews