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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!
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6 servings
Calories 590kcal


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


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.


Storing Instructions
Store pot roast in refrigerator up to 6 days.


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