Irish Beef Pot Roast (Printable Version)

Slow-cooked beef with carrots, parsnips, potatoes, and herbs in a hearty Irish-style broth.

# What You’ll 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, can substitute extra beef stock
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

# Directions:

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

# Top Tips:

01 -
  • The stout beer creates an incredibly rich depth that regular beef broth just cant match on its own
  • Root vegetables become meltingly tender while absorbing all those glorious beef flavors
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Patting the beef completely dry before seasoning is crucial for getting that beautiful brown crust
  • Letting the pot roast rest for 10 to 15 minutes before slicing helps retain all those precious juices
03 -
  • Use a heavy Dutch oven or similar pot with a tight fitting lid for even heating
  • For a thicker gravy, stir 1 tablespoon cornstarch mixed with 2 tablespoons cold water into the strained cooking liquid and simmer until thickened

Return