Irish Beef Pot Roast

The rain was beating against my kitchen window last March when I decided to make this pot roast, something about the gray afternoon begging for food that would fill the whole house with warmth. My grandmother always said pot roast was patience you could eat, and standing there at the stove with a glass of dark stout, I finally understood what she meant.

I served this to my brother who swears he hates cooked carrots, and watched him go back for thirds without noticing hed eaten every single one. Sometimes the simplest food, cooked with enough time and care, becomes the thing people remember most.

Ingredients

• 1.5 kg beef chuck roast: Chuck has the perfect amount of marbling to break down into melting tenderness during long cooking
• 2 tsp kosher salt and 1 tsp black pepper: Season generously before searing to build layers of flavor from the inside out
• 2 tbsp vegetable oil: You need a neutral oil with a high smoke point for proper browning
• 4 large carrots, cut into chunks: Big pieces hold their shape better during hours of cooking
• 900 g baby potatoes, halved: Baby potatoes have thinner skins and creamier texture than large ones
• 2 large onions, quartered: Onion quarters become sweet and savory as they slowly caramelize in the broth
• 3 celery stalks, chunked: Celery adds a subtle aromatic foundation that ties everything together
• 4 cloves garlic, minced: Mincing releases more oils than chopping for deeper flavor
• 500 ml beef broth: Use a good quality broth you would drink on its own
• 250 ml Guinness stout: The stout adds incredible depth and richness but broth works fine too
• 2 tbsp tomato paste: This concentrates the flavors and gives the sauce a beautiful color
• 1 tbsp Worcestershire sauce: Just enough to add that mysterious umami note
• 2 tsp dried thyme and 2 bay leaves: Classic herbs that complement beef without overpowering
• 2 tbsp fresh parsley: Fresh herbs at the end brighten all those rich slow cooked flavors

Instructions

Get your oven ready and the beef seasoned:

Preheat to 160°C and pat the beef completely dry with paper towels, then season generously on all sides with salt and pepper.

Sear until deeply browned:

Heat oil in a large Dutch oven over medium-high and sear the roast for about 4 minutes per side until its got a gorgeous dark crust all over.

Build the vegetable base:

Cook onions, carrots, celery and garlic in the same pot for about 4 minutes until they start to soften and smell amazing.

Add the tomato paste:

Stir it in and let it cook for just 1 minute to bloom those concentrated flavors.

Bring everything together:

Return the beef, pour in broth and Guinness if using, add Worcestershire, thyme and bay leaves, then bring it to a gentle simmer.

Slow cook to perfection:

Cover tightly and roast for 2 hours, then add potatoes and cook 1 more hour until the beef yields easily to a fork.

Finish and serve:

Discard bay leaves, slice or shred the meat, sprinkle with parsley and bring the whole pot to the table.

Save

This recipe became my go to comfort food the year I lived in a tiny apartment with the world's most unreliable heating system. Coming home to that smell made everything feel right again.

Making It Ahead

Pot roast actually improves overnight as the flavors continue to develop. Cool completely, refrigerate, and reheat gently the next day.

Thickening The Sauce

If you love a thick gravy, remove the meat and vegetables when done and simmer the liquid on the stove until it reduces to your preferred consistency. The flavors concentrate beautifully this way.

Serving Ideas

Crusty bread for soaking up those incredible juices is absolutely non-negotiable. A simple green salad with sharp vinaigrette cuts through the richness perfectly.

• Irish soda bread would be traditional
• Mashed potatoes on the side never hurt anyone
• A robust red wine or stout to drink

Save

Theres something deeply satisfying about a meal that takes care of itself while you go about your day, waiting to welcome you home.

Recipe FAQs

→ What cut of beef is best for this dish?

Beef chuck roast is ideal due to its marbling and ability to become tender during slow cooking.

→ Can I substitute Guinness stout in the broth?

Yes, you can omit the stout and use additional beef broth for a lighter flavor while maintaining richness.

→ How do I achieve tender vegetables without overcooking the beef?

Add the potatoes partway through roasting to ensure they cook through but stay firm alongside tender beef.

→ What is the purpose of searing the beef first?

Searing locks in juices and develops a flavorful crust that enhances the overall depth of the dish.

→ Can this dish be made gluten-free?

Using gluten-free broth and Worcestershire sauce alternatives ensures the dish suits a gluten-free diet.