Guinness Beer Beef Chuck Roast Recipe

This Guinness Beer Beef Chuck Roast Recipe is braised in a rich sauce with onions and carrots. After baking for 3 hours, it’s tender and ready to serve!

Friends, my husband and I are so in awe of our new surroundings. It’s like we’re little kids, only with an adult perspective. Travel, change, new adventures are so important, but you don’t have to go to the other side of the world to experience them.

Guinness Beer Beef Chuck Roast Recipe

With this Guinness Beer Beef Chuck Roast Recipe today, I think of Ireland (and cooking for St. Patricks Day), a place that is dear to my husband and my hearts, with fond memories of our visit to Dublin a few years back.

Guinness Beer Beef Chuck Roast Recipe

Back to reality, we find that daily, since we both work from home, it’s important to get out of those same 4 walls we’ve been staring at. We’re not in Dublin (where Paul’s parents immigrated from), even though we hope to visit there again one day, but we’re home here in central Oregon.

We drive to the city, put on our snowshoes, walk down by the river, take a hike to the mountains—places that are unfamiliar to us.

It’s all new, the rhythm and sounds, backdrops of blue and white nature. It does something new to our souls, freshens our spirits, and revives our dreams and goals. We find ourselves praying more, with more quiet in our lives.

The impossibles have a lighter spirit of possible, and this is important.

Paul and I have always been big dreamers. When we stare up into the sky (night skies are fabulous here!), it not only makes us think of our mortality, but it makes us dream big.

The fullness of life, the here and now. The closeness with our kids, our church, and our growing community.

It makes me take a quick breath, and then a sigh. Thank you God, for today!

Guinness Beer Beef Chuck Roast Recipe

Beef Chuck Roast Recipe

Our family enjoyed this Guinness Beer Beef Chuck Roast Recipe earlier this week, a simple recipe that only takes a few minutes to prepare.

Guinness Beer Beef Chuck Roast Recipe

Put in the oven at 300 degrees F, and walk away (but make sure to check toward the ending of baking or on the stove top, if you need to add more liquid!).

Or, readers have written me: “Put in the crock pot on LOW for 6 hours! It was wonderful! The whole family loved it. I strained the juices and reduced them and poured them back over the pot roast and served with mashed potatoes. This is definitely a new favorite!”

Every cut of meat is always different, so make sure and check to make sure for doneness, but it should be tender when done cooking!

A rich sauce, with lovely espresso and Guinness beer, it truly reminds us of the Irish.

A reality for my husband, with his deep roots, served up on our dinner table, talked about, and shared with our kids.

Guinness Beer Beef Chuck Roast Recipe

Guinness Beer Beef Chuck Roast Recipe

Bake for 3 hours or until tender. Or, simmer on stove until meat is tender. For crockpot, cook on HI for 3-4 hours. You can substitute the beer with beef broth or non-alcoholic beer.

Or, cook for 6 hours on LOW in the crock pot! “It was wonderful! The whole family loved it. I strained the juices and reduced them and poured them back over the pot roast and served with mashed potatoes. This is definitely a new favorite!”–a reader


  • 2-3 lbs. beef chuck roast
  • Salt and pepper
  • 3 large onions, coarsely chopped
  • 6 large carrots, cut in 1-inch chunks (leave peel on)
  • 4 Tbsp. olive oil, divided
  • 3 large garlic cloves, crushed
  • 1 small can tomato paste, dissolved in 1 1/2 cups of hot water
  • 2 Tbsp. instant coffee (use a good quality)
  • 1-2 tsp. chili red pepper flakes (optional, depending on how much spice you like)
  • 1 can 14 oz. Guinness beer, about 2 cups
  • Sprigs of basil or thyme


  1. Preheat oven to 300 degrees F. (Or you can also use stove top or crock-pot.)
  2. Heat 2 Tbsp. oil in a wide frying pan over a high heat. Brown the meat on all sides; heavily salt and pepper both sides.
  3. Remove the meat and set aside.
  4. In a separate small bowl, add to 1 1/2 cups of hot water the tomato paste, instant coffee, and chili flakes. Mix well.
  5. In the same frying pan, heat the remaining oil and sauté the garlic for 1-2 minutes, adding the tomato paste mixture. Mix together and cook for a few minutes (will be thick).
  6. Chop the onions, and place in the bottom of a Dutch oven. Place the cooked piece of meat on top. Spread the paste on top of the meat. Add fresh herbs for additional flavor.
  7. Place the chopped carrots on top of the meat and sauce. Pour the Guinness beer around the meat.
  8. Cover with the lid of the casserole/Dutch oven and simmer very gently on stove (very low heat) until the meat is tender (toward the end of 3-4 hours, *make sure there is enough liquid). OR bake at 300 degrees for about 3-4 hours (or until tender). OR cook in the crock pot on HI for 3-4 hours until tender. *Add more stock if you need to.
  9. Allow to sit for 20 minutes before serving.
All images and text ©

I am a huge fan of my Le Creuset Dutch OvenKitchenaid multi-cooker  and Instant Pot. All three are incredibly useful for these kinds of recipes and many more!

More Irish recipes:

St. Patrick’s Day Menu

Irish Pub Salad

Bacon Shredded Pork Tacos + Guinness Floats

Guinness Brownies [Well Plated]

Guinness Beef Stew Recipe [Wears Many Hats]

This post has affiliate links. Every purchase from these links supports RE at no extra cost to you. Thank you! 


71 comments on “Guinness Beer Beef Chuck Roast Recipe”

  1. This looks especially delicious on this cold day!

  2. Thanks Sandy! What do you think would be comparable time in a crock pot?

  3. Does the red pepper flakes make this spicy? This looks really good but my husband does not like spicy. Thanks!

  4. I’m confused?? It says tomoreheat oven to 300 degrees but then you simmer it on stovetop for 3 hours? When does it go in the oven? Looks delicious and I don’t want to mess it up!! ?

  5. Do you simmer on a stove top or bake in the oven?

  6. How much water do you dissolve the instant coffee in before adding it?

  7. I presume it’s 300 degrees Fahrenheit, not Celsius (approx 150 C)?

  8. This looks great! Can I add potatoes if I want?

  9. I like the flavor beer adds to beef- and use it all the time- never considered instant coffee though.  I will have to try it!  

  10. Can you use any type of Guinness? I don’t drink coffee so what would you consider as “good quality coffee”? 

  11. I have cooked chuck roast in a similar way, what confuses me is why they would add ‘olive iol’ twice to this recipe !! when chuck is very fatty anyway, l’m sorry the gravy would be just way too greasy for me, l hate greasy, fatty gravy with a passion, now the recipe sounds delish but can you recommend on how to nit have greasy fatty gravy??

  12. This looks amazing, but can I use a different beer? 

  13. This looks heavenly! Why do you leave the skins on the carrots? I’ve noticed the past few years that the carrots get “soggy” no matter how much or little I cook them, especially if I make a post roast or soup and freeze half for later.

    Do you have a secret to keep carrots “not mushy” after freezing?

    Thanks for the great recipes!

    • I buy fresh carrots for this recipe, Kathy (don’t freeze them). I keep the skins on because it’s added nutrients.

  14. Deep Irish roots? There is little Irish about this dish. Coffee?? Unheard of in a beef in Guinness. Also – canned draught  Guinness? The original Guinness would be used – CO2 conditioned; preferably the small bottles. Tomato paste is also questionable. No authenticity here!

    • Hi, Paul. A one-pot meal with and carrots (you can add potatoes) with Guinness is authentic to us! We love trying new flavors and adding a spin on a classic recipe. And yes, we have deep Irish roots. Thanks for your comment!

    • She never said it was an authentic recipe. She is sharing a family recipe that reminds her of time spent in Dublin. I don’t understand why people have to be so rude in the comments. If it doesn’t appeal to you, move on.

      Looks like a lovely recipe, and can’t wait to try it. Have had traditional Irish stew and am excited to try this spin on it. I think I may serve it over mashed potatoes. :)

    • Then don’t make it, Paul ~~ SIMPLE!!

  15. I have an Instant Pot. There is a beef setting on there. If I use that, I think it would be around 20 minutes to “pressure cook”. Have you or anyone else tried it this way?

  16. You said 1 and 1/2 cups hot water to dissolve the tomatoe paste in, but what about the coffee? It looks in the video like it is a considerable less amount of liquid 

  17. Do you take the Rosemary out after cooking? Before you serve it?

  18. Do you think that this would work using corned beef instead of beef chuck?

  19. Ok… maybe I’m borderline slow? But is the coffee dry? Or disliked in a liquid? And how much? 

    • In the same frying pan, heat the remaining oil and sauté the garlic, adding the tomato paste, water, instant coffee, and chili flakes. Mix together (will be thick).

    • I am trying to determine if I dissolve the instant coffee in water prior to adding it to the pan?  The recipe states you want to combine the water and the tomato paste (in the ingredients list) – but doesn’t state anything about the coffee.  So – my question is – do I add the instant coffee to the pot dry with the other ingredients – or do I add water to the instant coffee prior to putting it in the pan?

    • Hope this helps!
      In a separate small bowl, add to 1 1/2 cups of hot water the tomato paste, instant coffee, and chili flakes. Mix well.
      In the same frying pan, heat the remaining oil and sauté the garlic, adding the tomato paste mixture. Mix together (will be thick).

  20. *disolved

  21. Mmmmmmm…Delicious!! Made last night and it was perfect- flavorful and very tender. Yum!

  22. Can you use any type of beer.  In your opinion, what type of beer would be the best to use for this recipe.

  23. How much beer, paste and coffee for a 5-6 pd roast?

    • I’d stick to the same recipe, Debbie, but make sure to have extra stock on hand in case you need it (to add moisture). ENJOY!

  24. Fabulous! I served it over egg noodles. My husband loved it and said it was a “keeper”. Easy and delicious.

  25. Thanks for the recipe Sandy. Sorry there so many mutants out there with ridiculous questions. I just followed the recipe and it’s on the stove top in a Dutch oven for 3 more hours. House smells great too. Will let you know how it came out. 

  26. Making this for dinner tonight, excited to try it!

  27. Hi. I do not drink beer, i am just wondering what it taste like. I would really like to try this, just scared about the beer. Thanks.

  28. House smells great 25 minutes to go and 20 to rest. I added potatoes & snap peas to mine, left out the pepper flakes cause hubby doesn’t care for that flavor cannot wait to taste this hearty dish!@

  29. What can I add in the end if there isn’t enough liquid . More beer or water ? 

  30. Do Not cook in Crock pot. It will not be as nice of a flavor. Tried it on the stove and the in the crock pit. And it was not as well flavored. 

  31. I replaced carrots with mini potatoes, but otherwise did everything exactly according to the recipe. After 3.5 hours the meat is quite pink (which I dig) and tough (not so much) and the potatoes aren’t cooked. I’m guessing it will need a minimum of 4.5 hours on high.. 

    • Thanks for letting us know! I guess every cut of meat is different, so always check for doneness (we like a little pink and tender, too!) :)

  32. Thank you for sharing the recipe. We added Brussel sprouts and served over rice and enjoyed it. Happy we have leftovers for tomorrow.

  33. Have you cooked this in an instapot yet? If so, how long and any special tips? 

  34. Hi Cowan I cook this in instant pot pressure cooker ?? 
    Kind regards Jules 

  35. Hi sorry typing error , can I cook this in instant pot pressure cooker .

  36. I’m trying this with a pork roast! Something different instead of the traditional sauerkraut! I’m cooking in a slow cooker on low. Mashed potatoes and pork gravy on the side. I’ll let you know how it turns out!

  37. This was absolute deliciousness! Will definitely make this again. So moist and flavourful!!

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