Irish Beef Pot Roast (Printable)
Tender slow-cooked beef with carrots and potatoes simmered in a rich savory broth.
# What You'll Need:
→ Beef
01 - 3.3 lbs beef chuck roast, trimmed
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp vegetable oil
→ Vegetables
05 - 4 large carrots, peeled and cut into 2-inch pieces
06 - 2 lbs baby potatoes, halved
07 - 2 large onions, quartered
08 - 3 celery stalks, cut into chunks
09 - 4 cloves garlic, minced
→ Broth & Seasoning
10 - 2 cups beef broth
11 - 1 cup Guinness stout (optional)
12 - 2 tbsp tomato paste
13 - 1 tbsp Worcestershire sauce
14 - 2 tsp dried thyme
15 - 2 bay leaves
→ To Finish
16 - 2 tbsp fresh parsley, chopped
# How-To Steps:
01 - Preheat your oven to 325°F.
02 - Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until well browned, about 3-4 minutes per side. Remove and set aside.
04 - In the same pot, add onions, carrots, celery, and garlic. Sauté for 3-4 minutes until slightly softened.
05 - Stir in tomato paste, and cook for 1 minute.
06 - Return the beef to the pot. Pour in beef broth and Guinness if using, and add Worcestershire sauce, thyme, and bay leaves. Bring to a simmer.
07 - Cover the pot and transfer to the oven. Roast for 2 hours.
08 - Add potatoes to the pot, cover, and continue roasting for 1 more hour, until the beef is fork-tender and vegetables are cooked through.
09 - Remove bay leaves. Slice or shred the roast, sprinkle with fresh parsley, and serve hot with vegetables and pan juices.
# Expert Suggestions:
01 -
- The meat becomes so tender you can cut it with a spoon, no knife required
- Leftovers taste even better the next day, if they last that long
- Your kitchen will smell incredible for hours
02 -
- Drying the meat thoroughly before searing makes the difference between okay and incredible browning
- Letting the pot roast rest for 15 minutes before slicing keeps all the juices inside where they belong
03 -
- Use a heavy Dutch oven that holds heat evenly for the most consistent results
- Buy the best quality beef broth you can find since it makes up half the cooking liquid