December 21, 2021

Guinness Pot Roast

stay warm this winter with a hearty Irish-inspired pot roast

Happy first day of winter! I hope you all are enjoying the holiday season so far.

Christmas is just 4 days away & my Guinness Pot Roast is a sure crowd pleaser & would make a great Christmas dinner!

I love the bold flavor that is packed into this dish from fresh herbs & malty goodness from one of my favorite stouts.

This dish is easy to prep & you can enjoy a pint while you cook.

Before After

Makes enough for 8 servings

Ingredients:

6-7 lbs chuck roast
2 tbsp extra virgin olive oil
2 cups beef broth
3 tbsp Worcestershire sauce
2 (15 oz) cans Guinness stout
1 large sweet onion, quartered
4-5 shallots, quartered
5 cloves garlic, smashed
3 lbs russet potatoes, halved or quartered depending on size
3 large carrots, peeled & roughly chopped
4 stalks celery, roughly chopped
3 bay leaves
1 bunch of thyme
1/2 tbsp coarse salt
1/4 tbsp ground pepper
1 (8 oz) package whole white mushrooms
1 (12 oz package) raw green beans
2 tbsp unsalted butter
3 tbsp flour

Let's get cooking!

Place a large dutch oven on high heat. Add the olive oil.
Sear the beef (I used 2 chuck roasts to make about 6 lbs) about 4 minutes per side until browned, then place the beef aside on a plate.
Turn the heat to medium-low & add the aromatics (onion, shallots, & garlic) & saute for 2 minutes.
Add the salt & pepper to the pan.
Remove the aromatics from heat & place in a bowl.
Turn the heat to low, the add the beef & aromatics back to the dutch oven.
Pour in the beef broth, Worcestershire sauce, & Guinness, carrots & celery. Top with 1 bunch of thyme.
Cover & cook on low for 4 hours.
After 4 hours, add the mushrooms & green beans & cook for 4 hours.
Remove the beef & veggies from the pot & plate on a large platter.
Remove half of the broth that remains in the pan & set aside. Empty the pan to rid of the excess broth or save & freeze for later use in another dish.
Turn the heat to medium, add 2 tbsp unsalted butter to the pan & melt.
Add 3 tbsp of flour to the melted butter & whisk until completely incorporated.
Add the broth that was set aside, bring to a low boil, then turn the heat off.
Ladle the gravy over the pot roast & enjoy!

@nashfully.alyssa
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