Name: Irish Roast Beef with Guinness au Jus
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Boneless beef chuck roast - 1 (2 pound); Irish stout beer (e.g. Guinness®) - 1 (12 fluid ounce) can or bottle; Olive oil - 1 tablespoon; Dried rosemary - ½ teaspoon; Ground thyme - ½ teaspoon; Steak seasoning - ½ teaspoon; Ground black pepper - ½ teaspoon; Garlic, minced - 4 cloves; Small round red potatoes - 1 pound; Salt and ground black pepper to taste - 1 pound

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Irish Roast Beef with Guinness au Jus

1. Boneless beef chuck roast - 1 (2 pound)

2. Irish stout beer (e.g. Guinness®) - 1 (12 fluid ounce) can or bottle

3. Olive oil - 1 tablespoon

4. Dried rosemary - ½ teaspoon

5. Ground thyme - ½ teaspoon

6. Steak seasoning - ½ teaspoon

7. Ground black pepper - ½ teaspoon

8. Garlic, minced - 4 cloves

9. Small round red potatoes - 1 pound

10. Salt and ground black pepper to taste - 1 pound

How to cook deliciously - Irish Roast Beef with Guinness au Jus

1. Stage

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

2. Stage

When ready to cook, preheat the oven to 250 degrees F (120 degrees C).

3. Stage

Transfer roast to a cutting board and pat dry. Leave stout in the baking pan.

4. Stage

Heat olive oil in a large skillet over medium-high heat. Sear roast for 2 to 3 minutes per side; transfer to a plate.

5. Stage

Crush rosemary, thyme, steak seasoning, and pepper with a mortar and pestle. Add minced garlic and stir to make a paste. Spread paste over all sides of roast. Place roast back into the roasting pan with stout, and cover loosely with foil.

6. Stage

Bake in the preheated oven for 2 hours. Add potatoes to the roasting pan and remove the foil. Continue to bake until an instant-read thermometer measures 145 degrees F (65 degrees C) for medium, about 1 more hour, or to desired degree of doneness. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before slicing.

7. Stage

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