Guinness pot roast is perfectly savory and loaded with fall-apart tender beef and vegetables in a rich guinness sauce. – serve this hearty pot roast over browned butter mashed potatoes for an instant comfort food favorite!
We’re lining up a comfort food classic today! It doesn’t get much more cozy and homey than a good pot roast.
Featuring my favorite beer, tons of veggie goodness, of course, the classic fall-apart tender beef, and an added bonus of creamy browned butter mashed potatoes.
Best part? It’s one of those set-it-and-forget it for a few hours dinners! And lemme tell you, the SMELLS that will fill your house are nothing less than incredible.
This pot roast has a big holiday feel to it and feels like fancy food, but it’s also easy enough you can pull it off for any weeknight!
Don’t worry, we include slow cooker instructions too if you need it extra easy.
This Guinness Pot Roast features…
- Fall-apart tender beef chuck roast
- Hearty vegetables including carrots, mushrooms, and onions
- A rich, savory Guinness beer gravy
- Incredibly creamy, buttery mashed potatoes
Making the Guinness Pot Roast
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Beef chuck roast
- Unsalted butter
- Olive oil
- Carrots
- Mushrooms
- Yellow onion
- Garlic
- Herbs
- Beef broth
- Guinness beer
- All-purpose flour
- Potatoes
- Milk
Choosing Your Cut of Beef
We recommend a beef chuck roast for this recipe as we find this cooks up the most tender and juicy in a pot roast.
Make sure you trim any extra fat from the outside of roast and season well with salt and pepper before cooking.
Tips for Perfect Pot Roast
- Pan sear beef – season chuck roast well with salt and pepper and pan sear in Dutch oven or skillet until a deep golden brown on all sides.
- Saute vegetables – remove the beef and give the onion, carrot, and mushroom a quick saute in the drippings.
- Bring beer + broth to a simmer – pour the guinness and broth over the vegetables and bring to a simmer. Then nestle the beef roast back into the pan and arrange herbs around it.
- Bake pot roast 2-1/2 to 3 hours – cover the dutch oven with a lid (or several tight layers of tin foil if you don’t have a lid) and bake in a 300F oven until the meat is fall-apart tender when pulled with a fork.
- Thicken the sauce – remove the beef and vegetables from the pot and thicken the sauce with flour. Bring to a low simmer until sauce is thickened.
- Discard herbs – don’t forget about this part! Remove herbs and discard.
- Shred beef – use a fork to pull beef into bite-sized pieces, then return to the pot along with vegetables.
Slow Cooker Instructions
This recipe is easily adapted to be a slow cooker recipe! In the recipe card below, follow steps 1-2, then instead of baking pot roast, transfer everything to a slow cooker and cook on low 6-8 hours.
Follow recipe instructions for thickening sauce and shredding meat, then transfer everything back to slow cooker to keep warm.
What to Serve with Pot Roast
You can serve this pot roast with our attached recipe of browned butter mashed potatoes or choose one of these suggestions!
- Roast baby potatoes
- Skin-on smashed potatoes
- Regular mashed potatoes
- Egg noodles
The rich Guinness beer really does pull through flavorwise in this pot roast! It gives the beef and vegetables an unmatchable savory flavor and forms into an incredible gravy that just soaks into everything.
This one is already a dinner staple in our house! We know you’ll feel the same after you give it a try.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More cozy weeknight dinners to try next!
Guinness Pot Roast with Browned Butter Mashed Potatoes
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Ingredients
Guinness Pot Roast
- 2 lbs beef chuck roast, fat trimmed
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 medium carrots, peeled and diced into 1-in chunks
- 1 medium yellow onion, diced into 1-in chunks
- 8 oz whole button mushrooms
- 3 cloves garlic, minced
- 1 (12 oz) bottle Guinness beer
- 2 cups beef broth
- 1 bay leaf
- 1 sprig rosemary
- 2-3 sprigs fresh thyme
- 1/4 cup all-purpose flour
Browned Butter Mashed Potatoes
- 2 lbs russet potatoes, peeled and diced into 2-in cubes
- 4 tablespoons unsalted butter
- 1 cup 2% or skim milk
- Salt and pepper to taste
Instructions
Guinness Pot Roast
- Preheat oven to 300F. Pat chuck roast dry and season all over with salt and pepper. Heat a Dutch oven (or a large oven-safe high-walled skillet) over medium-high heat, then add butter and olive oil. Sear chuck roast 2-3 minutes on all sides until a deep golden brown. Transfer to a plate and set aside.
- In remaining drippings over medium heat, saute carrot, onion, and mushrooms until vegetables begin to soften, about 3 minutes. Add garlic and saute 1 additional minute until fragrant. Pour beer and beef broth into pan and bring to a simmer.
- Nestle chuck roast back into Dutch oven and arrange bay leaf, rosemary, and thyme around roast. Cover Dutch oven and place in 300F oven and let cook 2-1/2 to 3 hours or until chuck roast is very tender.
- Remove chuck roast and vegetables from Dutch oven and transfer to a plate. Shred roast into bite-sized pieces. Remove and discard bay leaf and thyme/rosemary sprigs.
- Whisk flour with a little bit of braising liquid from Dutch oven until smooth. Add flour mixture back to pan, stirring until smooth. Bring to a simmer over medium-high heat until thickened. Return beef and vegetables back to Dutch oven. Serve warm with mashed potatoes.
Browned Butter Mashed Potatoes
- Place potatoes in a medium pot and cover with cold water. Bring potatoes to a boil over high heat, then reduce heat to medium and allow to simmer 10-15 minutes until potatoes are tender when pierced with a fork.
- Drain potatoes and place in a large bowl. Cover bowl with a towel and allow potatoes to dry out 10 minutes.
- In a small saucepan over medium heat, melt butter until a deep golden brown, swirling pan occasionally. Add milk to butter and heat until milk is just steaming.
- Mash potatoes well with browned butter/milk mixture until creamy. Season with salt and pepper to taste and serve with pot roast.
Tony says
Made this recipe before. It’s always delicious. I have a larger group to feed and I’d like to increase the size of the chuck roast to about 3.5 lbs. How much cooking time should I add?
Sarah says
Hi Tony! I’d recommend cutting the chuck roast in half so you have two large pieces. You will need to double the recipe, but cook time should remain around the same. 🙂