Irish Beef Pot Roast (Print)

Tender Irish beef simmered with classic root vegetables in a savory broth for a comforting 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 (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 Make:

01 - Preheat oven to 325°F.
02 - Pat the beef roast dry with paper towels and season generously on all sides 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 from the bottom.
05 - Stir in tomato paste and cook for 1 minute to deepen the flavor.
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 along with any accumulated juices.
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. Arrange vegetables alongside and ladle some of the cooking liquid over the top. Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • The beef becomes so tender it practically falls apart at the mere suggestion of a fork
  • One pot does absolutely everything, leaving you with almost no cleanup
  • The stout creates a depth of flavor that makes everyone think you labored for hours
02 -
  • Dry your beef thoroughly before seating, otherwise it will steam instead of brown and you will miss all those crusty flavorful bits
  • Let the pot roast rest for at least 15 minutes after cooking so the juices redistribute back into the meat
  • The liquid will reduce significantly in the oven, so start with enough to keep everything partially submerged
03 -
  • For a thicker gravy, stir together 1 tablespoon cornstarch with 2 tablespoons cold water and whisk it into the strained cooking liquid
  • Choose a Dutch oven that is just large enough to hold everything comfortably without too much extra space

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