Guinness Pot Roast with Browned Butter Mashed Potatoes
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!
Servings 6 servings
Calories 590kcal
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.
Notes
Storing Instructions
Store pot roast in refrigerator up to 6 days.
Nutrition
Serving: 12oz pot roast and potatoes | Calories: 590kcal | Carbohydrates: 37g | Protein: 53.8g | Fat: 23g | Saturated Fat: 10.7g | Cholesterol: 164mg | Sodium: 470mg | Potassium: 1552mg | Fiber: 5g | Sugar: 6.3g | Calcium: 84mg | Iron: 31mg