We had such great luck with our Guinness Brownies recipe that I decided we should try out more Guinness based recipes in time for St Patricks Day. Check out this awesome Slow Cooker Guinness Pot Roast. The brew adds a great rich flavor to the meat you have to try to believe!
Start by searing the chuck roast on all sides in a skillet, over medium heat, with a bit of olive oil. We’re just browning the meat at this point to give it flavor and color.
Throw the veggies into the bowl of your slow cooker, along with the rosemary, salt and pepper. Then place the seared beef on top. Pour in the beef stock (or water), Worcestershire, ketchup and the guinness.
Cover with lid and cook on high for 4 to 6 hours or on low for 8 hours or until the beef is tender and falls apart.
Serve the slow cooker Guinness pot roast with a yummy salad like this and our 7-Up Biscuits on the side for a delicious dinner!
The great thing about this roast is that you can throw everything into the slow cooker go to work, and when you come home, it’s ready!
Celebrate St. Patrick’s Day with this perfect Guinness Pot Roast!
- 2 tablespoons olive oil
- 1 (4-pound) boneless chuck roast
- 3 teaspoons salt, divided
- 2 teaspoons black pepper, divided
- 1 yellow onion, diced
- 2 medium carrots, peeled and diced
- 1 pound mushrooms, sliced
- 2 pounds red potatoes, scrubbed and diced
- 2 garlic cloves, peeled
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons ketchup or tomato paste
- 1 tablespoons Worcestershire sauce
- 1 1/2 cups Guinness
- 1 cup beef stock or water
- fresh parsley, for garnish
- Heat a large pot over medium-high heat with the oil. Season the chuck roast liberally with 2 teaspoons salt and 1 teaspoon black pepper. Sear the beef on all sides until brown and crispy.
- In the bowl of a slow cooker, combine the onion, carrots, mushrooms, potatoes, garlic, rosemary, ketchup, Worcestershire sauce, Guinness, water or beef stock, remaining salt and pepper. Transfer the browned beef into the slow cooker and cover. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until tender and falls apart. Serve with fresh parsley as garnish.
