Guinness Pot Roast is an Irish twist on traditional pot roast. Most pot roasts are made with red wine, which is incredibly delicious! The Guinness beer adds a deeper, unique flavor…..
I actually tried to drink a glass of Guinness with this pot roast…yuck! You may remember that I do not drink beer because I do not like the taste. Well this beer is on a whole different level. Very dark, heavy, almost bitter tasting…so, no! So I can honestly say that this pot roast is amazing and does not taste like Guinness at all 🙂
The inspiration for this recipe comes from my favorite McGuire’s Irish Pub Cookbook. Their version includes prunes, which I forgot to add, and takes two days to make. Um…..No! Since I didn’t add the prunes and we really enjoyed it without them, I left them out of the recipe. Feel free to add 1 cup of pitted prunes with the potatoes and carrots if you so desire, I won’t stop you. I also added petite baby carrots in place of sliced carrots just because they are adorable…..
Grass-fed beef is very high in tryptophan, which makes you sleepy and relaxed. While it does not contain as much as turkey, it still helps calm the nerves of our deep thinking, analytical Virgos.
The meat is so tender, it literally falls apart as you’re serving it. In an effort to contain all of that rich, delicious gravy…it just made sense to serve it in a bowl rather than on a plate 🙂
Up next is Apple Berry Crumble for dessert. Enjoy!
Guinness Pot Roast
|Prep time||15 minutes|
|Cook time||4 hours|
|Total time||4 hours, 15 minutes|
|Meal type||Main Course|
- 1/2 cup unbleached all-purpose flour
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 3 Pound beef chuck roast
- 1 1/2 Cups sliced onions
- 2 Bottles Guinness Beer
- 1 cup beef stock
- 1 bay leaf
- 2 Pounds youkon gold potatoes (I like the smaller ones)
- 2 Cups sliced carrots
- 2 Tablespoons fresh Italian parsley (chopped)
This recipe will be partying at these link parties!
These are affiliate links to the Le Creuset Dutch Oven that I used to prepare this meal, and the cookbook that inspired this dish. If you purchase through this link I will receive a small commission with no additional cost to you!