Guinness Braised Pot Roast (Tender, Rich, and Full of Flavor)

If comfort food had a signature scent, this would be it. Slow-braised beef simmered for hours in Guinness until it basically melts on your fork — all soaking in a rich, velvety gravy that practically begs to be poured over mashed potatoes. This is one of those dinners that feels like you’re getting a warm hug from the inside out.

The Coziest Kind of Comfort

Let’s be real — pot roast has always been the “I made dinner” flex that wins every time. But when you add Guinness to the mix? Game over. The Irish knew what they were doing with this one. Guinness adds this deep, malty richness that makes the gravy taste like it’s been cooking for centuries in a cozy pub somewhere outside Dublin.

And fun fact: Guinness was first brewed in 1759 — yep, before the U.S. was even a country. So when you’re making this, you’re basically cooking with history (and also probably making your house smell incredible).

Why You’ll Love It

This is that “so tender you don’t even need a knife” kind of meal. The beef simmers low and slow in a mix of butter, leeks, carrots, and stout, creating a silky, flavorful sauce. The balsamic and sugar at the end? That’s the secret move. They balance out the bitterness from the beer and give the sauce just the right touch of depth and sweetness.

Plus — and I can’t stress this enough — serve it over mashed potatoes. It’s the law.

A Few Notes Before You Start

• The beer: Start with half a can of Guinness, taste as it cooks, and add more if you want a stronger stout flavor. (You can always sip what’s left — chef’s treat.)
• The beef: Boneless chuck roast is perfect here because it has enough marbling to get fall-apart tender after a few hours of love in the Dutch oven.
• The finish: Don’t skip the balsamic vinegar and sugar at the end. It brings the whole dish together — rich, tangy, slightly sweet, perfectly cozy.

🥩 Guinness Braised Pot Roast (Tender, Rich, and Full of Flavor)

This Guinness Braised Pot Roast is melt-in-your-mouth tender with a rich, malty gravy that tastes like it’s been simmering in an Irish pub for hours. Slow-braised with leeks, carrots, and a splash of stout, it’s cozy, flavorful, and made to be poured over creamy mashed potatoes.

Print Recipe

Prep Time:15 minutes mins

Cook Time:4 hours hrs

Total Time:4 hours hrs 15 minutes mins

Ingredients

• 2 lb boneless chuck roast cut into big chunks
• 1 tbsp avocado oil
• 1 large white onion quartered
• 2 leeks sliced
• 4 carrots chopped
• 2 tbsp butter
• 2 heaping tbsp flour
• ½-1 can Guinness Beer depending on how strong you like the flavor
• 1 tbsp beef bouillon
• 2 tbsp tomato paste
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 3-4 cups water enough to cover ingredients evenly
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• 1 tbsp cornstarch + 1 tbsp cold water for slurry

Instructions

• Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef chunks in batches until deeply browned on all sides. Remove and set aside. (I also always soak the leeks then dry them off before using)
• Sauté the Veggies: Add butter and leeks to the pot. Season lightly with salt and cook until softened and fragrant.
• Build the Base: Stir in flour, bouillon, and tomato paste. Pour in the Guinness and stir to deglaze the pan, scraping up all those flavorful bits.
• Add the Rest: Stir in the seasonings (salt, pepper, onion powder, garlic powder, thyme), carrots, beef, onion, bay leaves, Worcestershire sauce, and enough water to just cover everything.
• Simmer Low and Slow: Cover and simmer for 3–4 hours, stirring occasionally, until the beef is fork-tender and the gravy is rich.
• Finish It Off: Stir in the balsamic vinegar and sugar. Mix the cornstarch slurry and add it to the pot to thicken the gravy to your liking.
• Serve: Spoon everything generously over mashed potatoes and enjoy that cozy, pub-style comfort.

Servings: 5