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Guinness Pot Roast

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Guinness Pot Roast is a delicious, falling apart tender pot roast recipe that is made with Guinness stout beer, onions, carrots and potatoes. The result is a meal with amazing flavor that you will be happy to serve your family.

Chunks of beef roast, potatoes, and carrot slices in a Guinness stout gravy with buttered bread on the edge of the bowl.

The ingredients are simple, yet they produce a hearty meal that is the absolute perfect comfort food in my book!

Looking down on Guinness Pot Roast with potatoes and carrots in a bowl.

Images updated on February 18, 2022

Ingredients you will need

Guinness Beer Pot Roast ingredients.
  • Beef Chuck Roast will give you the most flavor and best texture for your pot roast.
  • All-purpose flour seasoned with sea salt and pepper season the roast and create the roux to thicken the rich gravy.
  • Sliced onions, carrots, and petite Yukon gold potatoes round out this meal.
  • Guinness Extra Stout and beef stock give the gravy it’s deep flavor.

Be sure to check out the detailed printable recipe card below

Looking down on a platter with Guinness Beer Beef Chuck Roast, potatoes, carrots, and onions.

Guinness Pot Roast is an Irish twist on a traditional pot roast. Most pot roasts are made with red wine, which is also incredibly delicious, but stout beer adds a little something extra!

More pot roast recipes

How to make Guinness Pot Roast in a Dutch oven

Heat oil in a large Dutch oven on high heat.

Combine the flour, salt and pepper in a large bowl. Place the roast in the bowl and completely coat with seasoned flour.

Beef Chuck roast coated in seasoned flour in a large bowl.

Place the roast into the Dutch oven and brown on all sides, about 3 – 4 minutes each side. Remove the roast, place it on a plate, and set aside.

Seared beef chuck roast in a Dutch oven.

Add the onions to the pan 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.

Sliced onions and flour in a Dutch oven.

Stir in the Guinness, beef stock, and bay leaf. Use a wooden spoon or spatula to scrape the bottom of the pan to remove any cooked on bits.

Guinness beer and sliced onions in a Dutch oven.

Return the roast to the pan, cover, reduce heat and simmer for 3 – 3.5 hours or until beef is tender and easily shreds with a fork.

Add the potatoes and carrots, cover and continue cooking until vegetables are cooked firm-tender, 25 – 30 minutes.

Sliced carrots, halved potatoes and beef chuck roast in Guinness gravy inside a Dutch oven.

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.

Looking down onGuinness Beer Pot Roast with carrots, potatoes, and gravy in a bowl with a slice of buttered bread resting on the rim.

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!

Recipe Notes & Tips

  • For wheat-free gravy: do not coat the beef in flour, simply season with the salt and pepper then sear it in the oil. Mix 3 tablespoons of cold water with 2 tablespoons of cornstarch to create a slurry. Remove the roast from the pan and whisk in the slurry to thicken before serving.
  • Guinness Drought can be substituted for the extra stout, or use your favorite brand of stout beer.
  • If using larger potatoes, cut them into quarters.

More delicious Guinness recipes

Beef and Guinness beer are a match made in heaven!

Tools used to create this recipe

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What to serve with Irish beer pot roast

Maybe a wee cocktail or salad before your meal, some fresh bread to serve with dinner, or a nice sweet treat afterwards.

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Chunks of beef roast, potatoes, and carrot slices in a Guinness stout gravy with buttered bread on the edge of the bowl.

Guinness Pot Roast

Guinness Pot Roast is a delicious, falling apart tender pot roast recipe that is made with Guinness stout beer, onions, carrots and potatoes.
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: Irish
Keyword: beef chuck roast braised in beer with stout gravy
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6 Servings
Calories: 654kcal
Author: Lisa Johnson

Ingredients

  • 0.5 cup all-purpose flour
  • 1 teaspoon sea salt
  • .25 teaspoon black pepper
  • 3 tablespoons olive oil
  • 3 pounds beef chuck roast
  • 1.5 cups sliced onions
  • 24 ounces Guinness Extra Stout (2 bottles)
  • 1 cup beef stock
  • 1 bay leaf
  • 2 pounds petite Yukon Gold potatoes cut in half
  • 2 cups sliced carrots
  • 2 tablespoons chopped Italian parsley to garnish

Instructions

  • Heat oil in a large Dutch oven on high heat.
  • Combine the flour, salt and pepper in a large bowl. 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. Remove the roast, place it on a plate, and set aside.
  • Add the onions to the pan 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.
  • Quick Tip – If pan seems too dry add additional oil before adding the onion slices.
  • Stir in the Guinness, beef stock, and bay leaf. Use a wooden spoon or spatula to scrape the bottom of the pan to remove any cooked on bits.
  • Return the roast to the pan, cover, reduce heat and simmer for 3 – 3.5 hours or until beef is tender and easily shreds 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.

Notes

  • For wheat-free gravy: do not coat the beef in flour, simply season with the salt and pepper then sear it in the oil. Mix 3 tablespoons of cold water with 2 tablespoons of cornstarch to create a slurry. Remove the roast from the pan and whisk in the slurry to thicken before serving.
  • Guinness Drought can be substituted for the extra stout, or use your favorite brand of stout beer.
  • If using larger potatoes, cut them into quarters.

Nutrition

Calories: 654kcal | Carbohydrates: 38g | Protein: 50g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 697mg | Potassium: 1664mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7270IU | Vitamin C: 24.5mg | Calcium: 112mg | Iron: 10.5mg

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17 Comments

  1. 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!

  2. 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.

  3. Hello,

    We showcase Mouthwatering Collection of World’s Best Recipes to our readers daily and would like to invite you to join our food community and let you to feature your best recipes on our website.

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  4. 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!

  5. 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!! 🙂

    1. 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!!

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