Irish Beef Pot Roast (Printable)

Slow-cooked Irish beef combined with root vegetables in a rich, hearty broth for a comforting main dish.

# What You 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 (e.g., 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

# How-To:

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.
10 - Slice or shred the beef. Spoon vegetables alongside and ladle some of the cooking liquid over the top. Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • The beef becomes impossibly tender almost melting into the rich stout infused gravy
  • Root vegetables soak up all that beefy goodness while keeping their earthy sweetness intact
02 -
  • Resist the urge to check on the pot roast too often because every time you open the oven you lose heat and extend cooking time
  • Let the meat rest for at least 15 minutes before slicing or it will release all those precious juices
03 -
  • Dry your beef thoroughly before searing because wet meat steams instead of browns
  • Let the pot come to room temperature before putting it in the oven to avoid shocking your Dutch oven

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