Grandma Flanigan’s Pot Roast in Guinness Gravy
Chuck roast braised in Guinness and beef stock until fork-tender. Easy steps for searing, braising, thickening gravy. Serves 4–6.
The Spice House staff held a Christmas party at the historic County Clare in Milwaukee one year and everyone loved this pot roast. The chef very generously shared his recipe with us.
Submitted by: Grandma Flanigans from Milwaukee, Wi
Yield: 3-4 lbs.
- Sear a seasoned 3–4 lb chuck roast, then roast high then low with beef stock and Guinness until fork-tender.
- Keep braising liquid at least halfway up the roast and add vegetables in the last 45 minutes so they do not overcook.
- Finish by reducing juices on the stove and thicken with a cornstarch slurry for a glossy gravy.
Preparation Instructions:
- Preheat oven to 450 degrees. Pour Guinness into bowl and set aside sobeer flattens. Rub roast with Bloody Mary Mate seasoning. In large non-stick pan over medium-high heat, add vegetable oil. Sear roast on each side until browned. Immediately remove meat from pan and set in large roasting pan.
- Coarsely chop onions and add to pan along with garlic. Add stock. Roast in preheated oven 1 hour. Reduce heat to 350 degrees and add
Guinness. Liquid level should be at least halfway up side of roast. - Roast an additional 2 hours, check liquid level periodically and add water if needed. If adding vegetables while roast cooks, add during
last 45 minutes. After 3 hours, roast should be fork-tender. - Transfer roast onto warm platter. Place roasting pan on stove top, on high, stirring juices constantly. Make a slurry by combining water and
cornstarch. Gradually add to juice until mixture thickens. - Cook 3 to 4 minutes. Remove from heat and serve over meat and vegetables.
Makes 4 to 6 servings.
Note: At the restaurant vegetables such as carrots, wedges
of cabbage and mashed potatoes are served alongside meat. If desired,
your choice of vegetables can be added to pot and cooked with roast as
noted above.
thespicehouse.com
More About This Recipe
Photo by Jim Klocek.
Frequently Asked Questions
How long should I cook this pot roast?
Start in a 450°F oven for 1 hour, then reduce to 350°F and add the Guinness and remaining liquid. Roast about 2 more hours, checking liquid level. Total time is roughly 3 hours, or until the meat is fork-tender.
What cut of beef should I use?
A 3–4 pound chuck roast is ideal for braising because it becomes tender and juicy. You can also use brisket or a rump roast, but cooking times may need to be adjusted until the meat is fork-tender.
Can I substitute the Guinness with another beer or nonalcoholic option?
Yes. A dark stout or porter gives the deepest flavor, but other dark beers work. Nonalcoholic stouts or extra beef stock will also work, though the flavor will be a bit different. Long braising cooks off most alcohol.
When should I add vegetables so they do not get mushy?
Add root vegetables, potatoes, or cabbage during the last 45 minutes of cooking so they cook through but keep texture. If you prefer very firm veggies, add them later.
How do I thicken the gravy?
Make a slurry by mixing 2 tablespoons cornstarch with 3 tablespoons cold water. Stir it into the hot pan juices over high heat while stirring constantly. Cook 3 to 4 minutes until thickened. You can also reduce the liquid or use a flour-based roux.
Can I make the roast ahead and how do I store leftovers?
Yes. Cool the roast within two hours, refrigerate up to 3 to 4 days, or freeze for up to 3 months. Reheat gently in the oven or on the stovetop with a splash of stock or water to keep it moist.
What if the roast looks dry while cooking?
Make sure the liquid reaches at least halfway up the roast. Add hot water or stock as needed during cooking. You can also tent the pan with foil or use a covered Dutch oven to retain moisture.
Do I need to check internal temperature?
For a fall-apart pot roast, tenderness matters more than a specific temperature. That said, collagen breaks down around 190°F to 205°F. Use fork-tenderness as your primary test.
How long should I cook this pot roast?
Start in a 450°F oven for 1 hour, then reduce to 350°F and add the Guinness and remaining liquid. Roast about 2 more hours, checking liquid level. Total time is roughly 3 hours, or until the meat is fork-tender.
What cut of beef should I use?
A 3–4 pound chuck roast is ideal for braising because it becomes tender and juicy. You can also use brisket or a rump roast, but cooking times may need to be adjusted until the meat is fork-tender.
Can I substitute the Guinness with another beer or nonalcoholic option?
Yes. A dark stout or porter gives the deepest flavor, but other dark beers work. Nonalcoholic stouts or extra beef stock will also work, though the flavor will be a bit different. Long braising cooks off most alcohol.
When should I add vegetables so they do not get mushy?
Add root vegetables, potatoes, or cabbage during the last 45 minutes of cooking so they cook through but keep texture. If you prefer very firm veggies, add them later.
How do I thicken the gravy?
Make a slurry by mixing 2 tablespoons cornstarch with 3 tablespoons cold water. Stir it into the hot pan juices over high heat while stirring constantly. Cook 3 to 4 minutes until thickened. You can also reduce the liquid or use a flour-based roux.
Can I make the roast ahead and how do I store leftovers?
Yes. Cool the roast within two hours, refrigerate up to 3 to 4 days, or freeze for up to 3 months. Reheat gently in the oven or on the stovetop with a splash of stock or water to keep it moist.
What if the roast looks dry while cooking?
Make sure the liquid reaches at least halfway up the roast. Add hot water or stock as needed during cooking. You can also tent the pan with foil or use a covered Dutch oven to retain moisture.
Do I need to check internal temperature?
For a fall-apart pot roast, tenderness matters more than a specific temperature. That said, collagen breaks down around 190°F to 205°F. Use fork-tenderness as your primary test.
This is pretty phenomenal. I sub different stouts or porters every time I make this. I also cook the potatoes and carrots for about 2.5 hours.
I have made this roast several times now..definetly a favorite on a cold winter day.. the leftovers are perfect for hot beef sandwiches smothered in the delicious Guiness gravy. I serve with homemade bisquits on the side to sop up all the juices.
My husband obtained this recipe from County Claire restaurant in Milwaukee many years ago and we’ve made it over and over. It is a family favorite and I have shared the recipe with many friends.
Made today, stomach full, ready to sleep . Wait the pot roast is calling from the fridge, no must resist. Can have for breakfast, lunch and dinner tomorrow. Seriously, I did the recipie exactly but useed carrots, mushrooms, and shallots, from the spice house of course, and did my taters on the side. Used my Lodge dutch oven and can’t wait to have the leftovers.Cheap and easy to make,espedially when it is 11 degrees out side, with negative windchill.