Name: Guinness Braised Pot Roast over Mashed Potatoes
Ingredients: 3–4 lb beef chuck roast; Salt & freshly ground black pepper; 2 Tbsp olive oil; 1 large onion, roughly chopped; 2 carrots, cut into chunks; 2 celery stalks, cut into chunks; 4 garlic cloves, minced; 2 Tbsp tomato paste; 1 Tbsp flour (optional, for thickening); 1 bottle (11.2 oz) Guinness stout (or another dark stout); 1½ cups beef broth; 2 tsp Worcestershire sauce; 2 sprigs fresh thyme (or ¾ tsp dried thyme); 1 bay leaf; 2½ lbs Yukon Gold potatoes, peeled and chopped; ½ cup whole milk or cream, warmed; 4 Tbsp butter; Salt & pepper to taste; Fresh parsley, chopped; Steamed green vegetables (peas, green beans, or Brussels sprouts)

Description

Tender, rich, and utterly comforting, this pot roast is slow-braised in Guinness stout with aromatic vegetables and herbs. Served over creamy mashed potatoes, it’s the ultimate cozy dinner, perfect for Sunday supper or special occasions.

Ingredients

Scale

For the Pot Roast:

3–4 lb beef chuck roast
Salt & freshly ground black pepper
2 Tbsp olive oil
1 large onion, roughly chopped
2 carrots, cut into chunks
2 celery stalks, cut into chunks
4 garlic cloves, minced
2 Tbsp tomato paste
1 Tbsp flour (optional, for thickening)
1 bottle (11.2 oz) Guinness stout (or another dark stout)
1½ cups beef broth
2 tsp Worcestershire sauce
2 sprigs fresh thyme (or ¾ tsp dried thyme)
1 bay leaf

For the Mashed Potatoes:

2½ lbs Yukon Gold potatoes, peeled and chopped
½ cup whole milk or cream, warmed
4 Tbsp butter
Salt & pepper to taste

Optional Garnish:

Fresh parsley, chopped
Steamed green vegetables (peas, green beans, or Brussels sprouts)

Instructions

1. Prep & Preheat:

Remove roast from fridge 30 minutes before cooking. Preheat oven to 325°F (160°C).

2. Season & Sear:

Pat roast dry. Generously season all sides with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear roast 4–5 minutes per side until deeply browned. Remove roast and pour off all but 1 Tbsp fat.

3. Sauté Vegetables:

Add onion, carrots, and celery; cook 6–8 minutes until softened.
Stir in garlic and cook 1 minute.
Mix in tomato paste and cook 1 minute more until darkened.
Sprinkle flour over vegetables and stir (optional).

4. Deglaze & Build Sauce:

Pour in Guinness, scraping up browned bits from the bottom. Let bubble 1 minute.
Add beef broth, Worcestershire sauce, thyme, and bay leaf. Stir to combine.

5. Braise:

Nestle roast back into pot; liquid should reach halfway up the meat.
Bring to a simmer on the stovetop, cover, and transfer to oven.
Braise 3–3½ hours, until roast is fork-tender.

6. Prepare Mashed Potatoes:

Boil potatoes in salted water until fork-tender. Drain and return to pot.
Mash with warmed milk and butter until creamy. Season with salt and pepper.

7. Finish & Serve:

Remove roast from oven; tent with foil. Discard thyme stems and bay leaf.
Reduce sauce on stovetop if needed. Slice or shred roast.
Serve over mashed potatoes, ladle sauce and vegetables on top. Garnish with parsley and optional green vegetables.

Notes

Searing builds flavor—don’t skip it.
Keep cooked slices or shreds on a wire rack to prevent sogginess.
Sauce can be reduced for extra thickness or turned into a soup with barley/lentils for zero waste.
Make ahead: flavors deepen when stored overnight; reheat gently on stovetop or oven.