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
Print recipe
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 4 hours |
| Total time | 4 hours, 15 minutes |
| Meal type | Main Course |
Ingredients
- 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)
Directions
 Combine the flour, salt and pepper in a large bowl. | |
| Heat oil in a large Dutch oven on high heat. | |
 Place the roast in the bowl and completely coat with seasoned flour. | |
 Place the roast into the Dutch oven and brown on all sides, about 3 - 4 minutes each side. Reserve the remaining seasoned flour. | |
 Add the onions and cook for 1 minute. Reduce heat to medium and stir in the reserved flour. Cook, stirring often, until the mixture is golden in color, 3 - 5 minutes. | |
 Stir in the Guinness, beef stock, and bay leaf. Cover, reduce heat and simmer for 3 - 3 1/2 hours or until beef is tender and easily shredded with a fork. | |
 Add the potatoes and carrots, cover and continue cooking until vegetables are cooked firm-tender, 25 - 30 minutes. | |
 Remove the roast and separate into small chucks with two forks, or slice thin. | |
 Serve in a bowl with vegetables covered in gravy, or arrange slices on a plate and spoon gravy over the meat. Garnish with parsley and serve. | |
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!
Oh wow, Lisa! This looks amazing! 🙂 I love making pot roast with beer- adds so much flavor!
We went to Dublin for Spring Break and my husband had this kind of stew at the Guinness Factory. I think it would be awesome to make it as a surprise at home. Thank you for the recipe, and for hosting the hop today!
This looks so good! I love the idea of using Guinness instead of wine.
I don’t really like beer either, and I worked at an Irish Pub when I was in college so I already know what Guinness tastes like, wouldn’t try it again. But I think it would really add a richness to a Pot Roast. Sitting here wondering why I never thought of it myself. Can’t wait to try it.
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I love a good tasting roast and will be trying this one. Thanks for sharing at DIY Sunday showcase,
Anything with Guinness sounds good to me. What a delicious looking recipe, and your photos turned out great, Lisa!
mmmmm…..I want some. I will be making this!!! Awesome pictures too
I love how your photos always look so bright and fresh. Makes me hungry! Thanks for linking up at Make Bake Create!
One of my favorite dinners & perfect for Fall! Thanks for sharing at Sweet & Savory Saturdays #28.
~Amber @ DessertNowDinnerLater.com
I don’t like Guinness, either, but don’t tell Julie Espy that, it might ruin our friendship 😉 This post roast, however? Well, let’s just say a 3 lb beef roast and a couple of bottles of Guinness are on my grocery list! Oh, and there may be a feature in your immediate future! Thanks for linking up at Wicked Good Wednesdays!
Thanks for the recipe, can’t wait to try it. Looks almost as nice as your Guinness burger. 🙂
Gorgeous photos! My husband would DIE if I made this for him!!
Thank you so much Cathy. 🙂 Well he would definitely DIE happy, LOL!!
I love to use Guinness to cook with, but I’m with you on not drinking it!! LOL. This pot roast sounds perfect for cooler weather – I can’t wait to try it!! 🙂
LOL…cooler weather!! I’m sorry, I found that really funny. I don’t think of Phoenix as EVER having cooler weather. 😉 Guinness and beef go together as well as Guinness and chocolate!!