Irish Beef Pot Roast (Print View)

Slow-cooked beef with carrots, parsnips, potatoes, and herbs simmered to tender perfection.

# What You'll 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 (12 oz) Irish stout beer such as Guinness (optional, can substitute extra beef stock for alcohol-free version)
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

# Method:

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.

# Insider Tips:

01 -
  • The beef becomes impossibly tender, practically falling apart when you look at it
  • Root vegetables soak up all that stout-infused broth until theyre sweet and savory
  • It makes the house smell incredible for hours before you even eat
02 -
  • Dont rush the searing step, those browned bits are where all the deep flavor lives
  • Let the roast rest for at least 10 minutes before slicing so the juices redistribute
  • The liquid will look thin at first but thickens beautifully as it cools slightly
03 -
  • Cut all your vegetables into similar sized chunks so they cook evenly
  • If the sauce looks too thin after cooking, simmer it on the stove while the beef rests

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