Nothing says Saint Patty’s day quite like a Guinness! I love me some stout brew. I’ve been dreaming of a Black and Tan since March 1st.
Amidst those boozy dreams, I thought I would take a classic family recipe and throw some Guinness on it, couldn’t hurt–right?! Well let me tell you, this stout dark beer made the perfect sauce to slow cook this roast into the perfect, tender and flavorful shredded meat.
Slow cooking a chuck roast with stock, wine, soy sauce–all common! My wife and I both grew up eating this delicious dinner often. I remember my mother in law even using an onion soup seasoning packet and some red wine as a base–I’ve never had a bad version of this meal.
When you pick a flavorful base and slow cook all of these delicious ingredients together it’s hard to go wrong. But, of course, it’s Saint Patty’s day, so I’ve gotta throw a Guinness on it. It’s really as simple as that!
Happy Saint Patty’s day, and eat your Hartt out!
- 2.5-3 pound chuck roast
- 1 Guinness Draught Beer
- 1 onion, chopped
- 1 bag baby carrots
- 1 (10oz) bag red potatoes, halved
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 Tablespoon honey
- ¼ cup brown sugar
- 1-2 sprigs rosemary
- Salt and pepper to taste
- Season chuck roast with salt and pepper and sear on high heat. Brown each side in a large pot, 1-2 minutes each side.
- Remove roast from pot and set aside. Add onions to pot and turn to medium heat. Season with salt and pepper and brown onions until translucent.
- Deglaze pot with ½ Guinness, add meat back into the pot. Add carrots, potatoes, seasonings, honey and sugar. Add remaining Guinness and gently stir.
- Top with sprig of rosemary and cover pot on med/low heat for 6 hours. If using a slow cooker, set to low for 5 hours.
- Remove roast from pot, shred and add back in with the vegetables, remove rosemary. Mix and serve hot topped with fresh parsley and maybe a Guinness on the side ;).