Irish Roast Beef with Guinness au Jus Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings:

• 1 (2 pound) boneless beef chuck roast
• 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness)
• 1 tablespoon olive oil
• teaspoon dried rosemary
• teaspoon ground thyme
• teaspoon steak seasoning
• teaspoon ground black pepper
• 4 cloves garlic, minced
• 1 pound small round red potatoes
• Salt and ground black pepper to taste

Directions

Step 1: Place the roast in a roasting pan and pour the stout over the top. Cover the pan with plastic wrap and marinate in the refrigerator for 8 hours to overnight, turning once.

Step 2: When ready to cook, preheat the oven to 250F (120C). Transfer the roast to a cutting board and pat it dry. Leave the stout in the baking pan.

Step 3: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2 to 3 minutes per side, then transfer it to a plate.

Step 4: In a mortar and pestle, crush the rosemary, thyme, steak seasoning, and pepper. Add the minced garlic and stir to make a paste.

Step 5: Spread the paste evenly over all sides of the roast.

Step 6: Return the roast to the roasting pan with the stout and cover it loosely with foil. Bake in the preheated oven for 2 hours.

Step 7: After 2 hours, add the potatoes to the roasting pan and remove the foil. Continue to bake until an instant-read thermometer inserted into the roast reads 145F (65C) for medium, about 1 more hour, or to your desired degree of doneness.

Step 8: Remove the roast from the oven, cover it with a doubled sheet of aluminum foil, and let it rest in a warm area for 20 minutes before slicing.

Step 9: While the roast is resting, pour the pan juices into a pot. Bring to a boil over medium heat, then reduce the heat and simmer until the juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain the sauce and serve it alongside the beef and potatoes.

Nutrition Facts

Per Serving:

• Calories: 369
• Fat: 25g (32% DV)
• Saturated Fat: 10g (48% DV)
• Cholesterol: 82mg (27% DV)
• Sodium: 138mg (6% DV)
• Total Carbohydrate: 12g (4% DV)
• Dietary Fiber: 1g (5% DV)
• Protein: 21g (42% DV)
• Vitamin C: 12mg (13% DV)
• Calcium: 25mg (2% DV)
• Iron: 3mg (16% DV)
• Potassium: 553mg (12% DV)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.