🥩 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.
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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