Irish Beef Pot Roast

Rain was lashing against the kitchen windows last March when I decided this beef pot roast was exactly what Sunday needed. The house smelled incredible within an hour of that Dutch oven going into the oven. My husband kept wandering into the kitchen, asking if it was done yet. Three hours later, we were scraping our plates clean and fighting over the last pieces of potato.

My grandmother never measured anything when making pot roast, but she taught me that the secret lies in patience. She would say the meat tells you when it is ready, not the clock. The first time I made this for friends, they arrived two hours early and had to wait. That memory still makes me smile.

Ingredients

• 1.5 kg beef chuck roast: Chuck roast becomes meltingly tender after hours of slow cooking and has enough marbling to keep everything juicy
• 1 tablespoon vegetable oil: You need a neutral oil with a high smoke point for getting that gorgeous brown crust on the beef
• 500 ml beef broth: Use a good quality broth you would drink on its own because it becomes the base of your gravy
• 240 ml Guinness stout: The beer adds an earthy richness that deepens the flavor profile, though beef broth works perfectly as a substitute
• 4 large carrots: Cut them into generous chunks so they do not turn to mush during the long cooking time
• 1 kg Yukon Gold potatoes: These potatoes hold their shape beautifully while becoming creamy inside
• 2 medium onions: Yellow onions sweeten as they cook and form the aromatic foundation of the dish
• 3 cloves garlic: Fresh garlic mellows beautifully in the slow cooker and infuses the sauce
• 2 stalks celery: Celery adds a subtle savory background note that balances the sweetness of the carrots
• 2 tablespoons tomato paste: This concentrate adds umami and helps create that rich, dark gravy color
• 2 teaspoons salt and 1 teaspoon black pepper: Season the meat generously before searing to build flavor from the inside out
• 2 teaspoons dried thyme and 2 bay leaves: These classic herbs pair perfectly with beef and onions
• 2 tablespoons Worcestershire sauce: The fermented tang adds another layer of savory complexity
• 2 tablespoons cornstarch mixed with water: This slurry thickens the cooking liquid into that luscious gravy everyone wants more of

Instructions

Preheat your oven to 160°C (325°F):

Give yourself plenty of time because this dish rewards patience more than anything else

Pat the beef dry and season generously:

Use paper towels to remove excess moisture then rub salt and pepper all over the meat

Sear the beef on all sides:

Heat oil in a large Dutch oven over medium-high heat and brown the beef for 4 to 5 minutes per side until a dark crust forms

Sauté the aromatics:

Add the onions, celery, and garlic to the pot and cook for 3 to 4 minutes until they begin to soften

Add depth with tomato paste:

Stir in the tomato paste and let it cook for about 1 minute until it darkens slightly and becomes fragrant

Deglaze the pot:

Pour in the Guinness while scraping up all those browned bits from the bottom, then add the broth and Worcestershire sauce

Bring everything together:

Return the beef to the pot and arrange the carrots, potatoes, thyme, and bay leaves around the meat

Slow cook to perfection:

Bring to a simmer, cover tightly, and transfer to the oven for 2.5 to 3 hours until the beef yields easily to a fork

Rest and separate:

Remove the roast and vegetables to a platter and discard the bay leaves

Thicken the gravy:

Set the pot over medium heat, stir in the cornstarch slurry, and simmer for 2 to 3 minutes until thickened

Finish and serve:

Slice or shred the beef and arrange everything on plates with that gorgeous gravy spooned over the top

Save

This recipe became our go-to for birthday dinners and quiet Sundays alike. Something about the smell of it cooking makes a house feel like home. Friends started requesting it whenever they came over, and I always happily agreed.

Making It Your Own

Try swapping parsnips or turnips for some of the potatoes if you want a slightly different flavor profile. They add a lovely subtle sweetness that plays really well with the beef.

Pairing Suggestions

A crusty loaf of bread is practically essential for soaking up every drop of that gravy. A robust red wine or a pint of stout completes the meal beautifully.

Make Ahead Wisdom

This pot roast actually tastes even better the next day, which makes it perfect for meal planning or entertaining. The flavors have more time to meld and develop.

• Cool completely before refrigerating if making ahead
• Reheat gently with a splash of broth to loosen the gravy
• The potatoes may soften more upon reheating, but the flavor only improves

Save

There is something deeply satisfying about a recipe that asks so little of you but gives back so much in return. Enjoy every bite.

Recipe FAQs

→ How do I ensure the beef is tender?

Slow cook the beef at a low temperature (around 160°C/325°F) for 2.5 to 3 hours until it becomes fork-tender and easily shredded.

→ Can I substitute the Guinness stout?

Yes, replace the stout with additional beef broth for an alcohol-free variation without compromising flavor.

→ What vegetables work best with this dish?

Carrots, Yukon Gold potatoes, onions, celery, and garlic are traditional, but parsnips or turnips can be used as alternatives.

→ How is the gravy thickened?

A cornstarch slurry made with equal parts cornstarch and water is stirred into the simmering juices to thicken the gravy.

→ Is this dish gluten-free?

It can be gluten-free if you use gluten-free beef broth, Worcestershire sauce, and omit or substitute the Guinness stout with a gluten-free alternative.

→ What tools are essential for preparing this meal?

A large oven-safe Dutch oven or heavy pot is key, along with a sharp chef's knife, cutting board, and ladle for serving.