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 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