Pot Roast with Guinness

Total Time
3hrs 12mins
Prep 22 mins
Cook 2 hrs 50 mins

This rich-flavored pot roast makes an ideal supper. Beef brisket has the best flavor, but arm or cross rib pot roast will work equally well also.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Heat the oil in a large flameproof casserole and brown the meat on all sides; remove from pan and drain.
  3. Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly.
  4. Add the celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color.
  5. Add the flour and cook for 1 more minute; blend in the stock and Guinness, mixing until combined.
  6. Bring mixture to a boil, stirring constantly.
  7. Add the bay leaf, thyme, sugar.
  8. mustard, tomato paste, and season to taste with the salt and pepper.
  9. Place the brisket on top, and cover tightly; place in the oven and cook for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning and add a pinch more of sugar if necessary).


Most Helpful

This was really good. I was concerned that the guinness would make the gravy too bitter but it wasn't. This makes lots of rich, flavorful gravy. I will definitely make this again. I used a chuck roast instead of the beef brisket and added another tablespoon of tomato paste and a little more brown sugar (1/2 Tb).

Anu in South Fl August 30, 2003

I made this last night and it was delicious. Even my picky eater kids liked it! I did add 1 Tbsp. extra tomato paste and 1 tsp. extra brown sugar as one reviewer suggested, and I used a 2.5 lb. chuck roast. I would certainly make this again. The only hinge I might do differently is to peel my celery--I found it to be a little stringy. Other than that, fantastic!

bloodel_7874702 October 14, 2010

very, very good. I did throw in a bit of garlic but other than that followed the recipe word for word and was rewarded with an incredibly good pot roast (not to mention 5 remaining Guinness to enjoy). Thank you for a great recipe.

Kevin Young June 08, 2006

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