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Irish Roast Beef with Guinness au Jus
Irish Roast Beef with Guinness au Jus
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Prep Time:
20 minutes
Cook Time:
195 minutes
Total Time:
1415 minutes
Tender Irish roast marinated in rich Guinness stout, coated with garlic and herbs, slow roasted for deep, robust flavor.
Ingredients:
  • 1 (2 pound) boneless beef chuck roast
  • 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
  • 0.5 teaspoon dried rosemary
  • 0.5 teaspoon ground thyme
  • 0.5 teaspoon steak seasoning
  • 0.5 teaspoon ground black pepper
  • 4 cloves garlic, minced
  • 1 pound small round red potatoes
Instructions:
  • Place the roast in a roasting pan and generously pour stout over it. Cover with plastic wrap and refrigerate for 8 hours to overnight, flipping the roast once.
  • Preheat your oven to 250°F (120°C) before beginning to cook.
  • Place the roast on a cutting board and gently dry with a paper towel, ensuring to keep the stout in the baking pan.
  • In a large skillet over medium-high heat, sear the roast for 2 to 3 minutes on each side until browned; then transfer to a plate.
  • Combine rosemary, thyme, steak seasoning, and pepper in a mortar and pestle to crush into a fragrant blend. Mix in minced garlic to form a aromatic paste. Coat all sides of the roast with the paste. Return the roast to the roasting pan with stout, covering it loosely with foil.
  • After baking for 2 hours in the preheated oven, add potatoes to the roasting pan and uncover. Bake until an instant-read thermometer reads 145°F (65°C) for medium, approximately 1 more hour or to your preferred level of doneness. Remove from the oven, cover with double-layered aluminum foil, and let it rest in a warm spot for 20 minutes before slicing.
  • After resting the roast, transfer the pan juices to a pot. Bring to a boil over medium heat, then simmer until thickened for about 10 minutes. Season with salt and pepper, strain, and serve with beef and potatoes.

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