This Guinness Pot Roast is the kind of meal that makes the whole house smell like comfort. It’s slow-cooked, rich, and melt-in-your-mouth tender — the perfect cozy dinner when it’s cold outside. With carrots, onions, and a flavorful Guinness gravy, it’s one of my go-to comfort meals.
See my beginner-friendly guide to cooking this Guinness Pot Roast…
WHY YOU’LL LOVE MY GUINNESS POT ROAST
Tender, juicy beef chuck roast – slow-cooked until it shreds effortlessly.
Rich, flavorful Guinness gravy – savory, slightly sweet, and perfect with carrots and onions.
Easy comfort food – hands-off cooking in the oven, stovetop, or slow cooker.
Try these easy slow cooker Guinness beef ribs.
INGREDIENTS
- 2.5 beef chuck roast
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 6 oz tomato paste
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 12 oz Guinness beer (1 bottle)
- 3 large onions, cut into chunks
- 4 carrots, chopped into large chunks
- 2 tbsp BBQ sauce
- 5 sprigs thyme (optional)
- 1 tbsp parsley, chopped (for garnish)
Next, try my delicious slow cooker spaghetti and meatballs recipe.
3 Ways to Cook Guinness Pot Roast
- Oven – My preferred method, which you’ll see step-by-step below. Bake low and slow in a dutch oven. Some recipes will say this takes 3 hours, but don’t believe them! The pot roast in my photos took 4.5 hours.
- Stovetop – Simmer gently in a covered Dutch oven or casserole for 4-5 hours.
- Slow Cooker – Let it cook on low all day for hands-off convenience. This will take the longest at 8-10 hours. More details below!
Check out this tender, juicy slow cooker BBQ shredded beef recipe.
HOW TO MAKE GUINNESS POT ROAST
Here’s the step-by-step recipe for cooking it in the oven. For slow cooker and stovetop cooking options, scroll to the printable directions at the bottom of this page.
PREP AHEAD POT ROAST TIP
You can totally prep this Guinness Pot Roast a day in advance! Assemble all the ingredients — including searing the beef for that rich, deep flavor — then cover and refrigerate everything right in your Dutch oven overnight.
Before cooking, take it out of the fridge for about 45 minutes to 1 hour so it can come to room temperature.
I like to place the Dutch oven in the oven as it preheats so the pot gently warms up along with it — this helps it heat evenly and prevents any cracks from sudden temperature changes.
Check out these easy ground beef dinner ideas.
WHAT TO SERVE WITH POT ROAST
- Appetizer: Bacon Wrapped Asparagus
- Side: BBQ Chicken Potato Skins / Smoked Mashed Potatoes
- Dessert: Frozen Chocolate Covered Blueberries
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
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Guinness Pot Roast
Video
Ingredients
- 2.5 lb beef chuck roast
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil
- 4 cloves garlic minced
- 6 oz tomato paste
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 12 oz Guinness beer 1 bottle
- 3 medium onions cut into chunks
- 4 medium carrots chopped into large chunks
- 2 tbsp BBQ sauce
- 5 sprigs thyme optional
- 1 tbsp parsley chopped (for garnish)
Instructions
Slow Cooked Guiness Pot Roast In The Oven
- Preheat the oven with Dutch oven inside of it to 325°F. Place your Dutch oven inside while it heats.
- Season the beef. Pat the beef chuck dry with paper towels. In a small bowl, mix together salt, pepper, and paprika (or BBQ rub). Rub the seasoning mix all over the beef, including the edges.
- Start the garlic base. In a skillet over medium heat, add olive oil and minced garlic. Sauté for 2–3 minutes until fragrant but not browned. Turn off the heat and remove the garlic to a large measuring cup or bowl, leaving the oil in the pan.
- Make the braising liquid. To the garlic, add tomato paste, beef broth, Worcestershire sauce, and Guinness beer. Stir to combine and set aside.
- Sear the beef. Return the skillet with garlic oil to medium-high heat. Sear the seasoned beef chuck on all sides (about 5–10 minutes total), turning to brown evenly.
- Assemble the pot roast. Remove the preheated Dutch oven from the oven. Add onions to the bottom, then place the seared beef on top. Brush the top of the beef with BBQ sauce. Pour in the Guinness mixture, then tuck the carrots around the sides. Add fresh thyme on top.
- Bake low and slow. Cover with the lid and cook in the oven for 3–4½ hours, or until the beef easily shreds with a fork. (If it’s not shreddable at 3 hours, return to the oven for another 30–60 minutes.) I usually cook until the beef measures about 203-205 internal temperature.
- Shred and serve. Shred the beef in the Dutch oven to soak up all those flavorful juices. Garnish with fresh parsley.
Stovetop Guiness Pot Roast
- Place the assembled pot roast in a Dutch oven or heavy casserole. Cover with the lid and simmer very gently on very low heat until the beef is tender, about 3–5 hours, until the meat shreds easily with a fork. Toward the final hour, check the liquid. Add ¼ cup beef stock at a time if needed to prevent drying out.
Slow Cooker Guiness Pot Roast
- Instead of preparing in a dutch oven, assemble the pot roast in your crock pot and cook on LOW for 8–10 hours, until the meat shreds easily with a fork. The crock pot can be a bit unpredictable with timing for pot roast, so I sometimes cook it on HIGH for the first half of the cooking time, or plan for another dinner and reheat the roast the next day — which is just as, if not more, delicious!
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