Garrett's Best Ever Guinness Pot Roast (Kasey Reigner)
A rich, hearty pot roast built like beef bourguignon, but braised in Guinness instead of red wine. Bacon, a deeply seared chuck roast, mushrooms, carrots, tomato paste and garlic go into one Dutch oven with whole gold potatoes and herbs, then it all bakes low and slow until the beef falls apart.
Quick Facts
- Prep
- 20 min
- Cook
- 4 hr
- Total
- 4 hr 20 min
- Servings
- 8
- Difficulty
- Medium
- Method
- Braised
Ingredients
Instructions
- 1
Generously season the chuck roast all over with Montreal steak seasoning, or salt and pepper.
- 2
Lay the bacon in a cold Dutch oven, turn on the heat to medium and cook until browned on both sides. Remove and set aside, leaving the fat in the pot.
10 min - 3
Raise the heat to medium-high and sear the roast in the bacon fat for 3 to 4 minutes per side, until a deep crust forms. Remove and set aside.
8 min - 4
Add the onions and carrots with a little olive oil, season with more Montreal seasoning and sauté for a few minutes. Season at every step.
4 min - 5
Add the mushrooms and cook until most of their liquid has evaporated.
5 min - 6
Stir in the Worcestershire sauce, tomato paste and beef base and cook for a few minutes.
3 min - 7
Make a well in the center, add the garlic with a little olive oil and sauté for about a minute, then mix everything together.
1 min - 8
Heat the oven to 325°F (165°C).
- 9
Pour in the Guinness, bring to a simmer and cook for a few minutes, scraping up the browned bits.
3 min - 10
Add the potatoes, return the roast to the pot and pour in the beef broth. Season with salt and pepper, then add the bay leaves, thyme, rosemary and crumbled bacon.
- 11
Cover and bake for 3 to 4 hours, until the beef is fork-tender.
3 hr 30 min - 12
Remove the herb stems and bay leaves before serving.
Original Source
This recipe was discovered from Kasey Reigner (recipe by Garrett) on Facebook.
