One-Pot Wonders

Pot Roast with Stout Gravy

December 17, 2012
0 Ratings
  • Serves 6
Author Notes

Beef braised for hours in a rich stout gravy. This will become your "go-to" pot roast recipe! —tideandthyme

What You'll Need
  • 1 (3-4) pounds chuck roast
  • 2 cups beef broth
  • 16 ounces dark stout (like Guinness)
  • 2 medium onions, roughly chopped
  • 1 tablespoon minced garlic
  • 4 carrots, peeled and cut into 1" pieces
  • 1 small head cabbage, cut into wedges
  • 2 tablespoons olive oil
  • 3 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  1. Heat oven to 450 degrees. Season beef generously with salt and pepper. Heat oil in large dutch oven over medium-high heat for 2 minutes. Place roast in pan, and sear well on both sides until nice and brown. Remove roast to plate and set aside. Add onions to the dutch oven and cook, stirring often, until the onions are starting to brown on the outsides. About 4 minutes. Add garlic and cook for an additional minute. Add the beef stock to the pan, then add beef to the pan with the stock. Cover, and cook for 1 hour.
  2. Reduce oven temperature to 350. Remove the roast from the oven, add the stout, re-cover, and cook for an additional 1 hour 15 minutes. Remove roast again, add the vegetables and re-cover. Cook for an additional 45 minutes.
  3. To make the gravy, remove the roast (and, it will be falling apart!) and place on a platter. Then, remove the various vegetables and arrange them on the platter as well. Cover it with aluminum foil to keep warm while you make the gravy. Using a fine mesh strainer, pour the braising liquid into a medium saucepan. Combine the cornstarch and the cold water in a small dish, then add to the gravy. Cook over medium heat, stirring constantly, until the cornstarch works it’s magic and the gravy thickens.
  4. You can try to slice the pot roast, but I just like to use two forks to pull it apart into large chunks. Whatever floats your boat, though!

See what other Food52ers are saying.

  • cosinando
  • VinXpert

2 Reviews

cosinando August 15, 2013
Do you cook it the first time at 450 for and hour, then reduce heat to 350? Or do you reduce the heat right away? Please, thank you!
VinXpert October 17, 2018
Yes, you cook the beef in the 1st step for 1 hour @450...and then turn the oven down to 350...and continue with Step 2, adding the stout, etc.