Irish Beef Pot with Carrots (Printable)
Tender Irish beef cooked slowly with carrots, potatoes, and aromatic herbs for a savory, hearty meal.
# What You'll Need:
→ Meat & Broth
01 - 3.3 lbs beef chuck roast
02 - 1 tablespoon vegetable oil
03 - 2 cups beef broth (gluten-free if needed)
04 - 1 cup Guinness stout (optional; substitute with additional beef broth for alcohol-free version)
→ Vegetables
05 - 4 large carrots, peeled and cut into large chunks
06 - 2.2 lbs Yukon Gold potatoes, peeled and quartered
07 - 2 medium onions, sliced
08 - 3 cloves garlic, minced
09 - 2 stalks celery, sliced
→ Herbs & Seasoning
10 - 2 tablespoons tomato paste
11 - 2 teaspoons salt
12 - 1 teaspoon black pepper
13 - 2 teaspoons dried thyme
14 - 2 bay leaves
15 - 2 tablespoons Worcestershire sauce (gluten-free if needed)
→ Thickener
16 - 2 tablespoons cornstarch mixed with 2 tablespoons water
# How-to Steps:
01 - Preheat the oven to 325°F.
02 - Pat the beef roast dry with paper towels and season all sides generously with salt and black pepper.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, approximately 4 to 5 minutes per side. Remove the meat from the pot and set aside.
04 - Add onions, celery, and garlic to the same pot. Sauté for 3 to 4 minutes until softened and fragrant.
05 - Stir in tomato paste and cook for 1 minute to deepen the flavor.
06 - Pour in Guinness stout if using, scraping up any browned bits from the bottom of the pot. Add beef broth and Worcestershire sauce, stirring to combine.
07 - Return the beef to the pot. Add carrots, potatoes, thyme, and bay leaves, arranging vegetables around the meat.
08 - Bring the liquid to a simmer, cover tightly, and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until beef is fork-tender and vegetables are completely cooked through.
09 - Transfer the roast and vegetables to a serving platter. Discard the bay leaves.
10 - Place the pot over medium heat on the stovetop. Stir in the cornstarch slurry and simmer for 2 to 3 minutes until the gravy thickens to desired consistency.
11 - Slice or shred the beef. Arrange on plates with vegetables and spoon the rich gravy generously over the top.
# Expert Pointers:
01 -
- The meat becomes so tender you can cut it with a spoon, no knife required
- One pot does absolutely everything, from searing to slow cooking to making the gravy
- Leftovers taste even better the next day, if they last that long
02 -
- Letting the beef come to room temperature before searing helps it brown more evenly
- Dont skip the deglazing step, those browned bits on the bottom are pure flavor gold
- The gravy might seem thin at first but will thicken beautifully once the cornstarch is added
03 -
- A heavy Dutch oven is essential for even heat distribution and moisture retention
- Let the roast rest for 10 minutes before slicing to keep all those juices inside