It’s delicious to eat this Irish pot roast. This dish has been requested so frequently that I decided to post it online. Serve with butter and crusty bread.
| Prep Time: | 25 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 4 |
Ingredients
- 1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 small onion, chopped
- 1 (1 ounce) package dry onion soup mix (such as Lipton®)
- 1 clove garlic, minced
- 1 (2 1/2 pound) boneless beef chuck roast
- salt and ground black pepper to taste
- 1 (16 ounce) package baby red potatoes, cut in half
- 1 (10 ounce) bag baby carrots
- 3 stalks celery, cut into 3-inch pieces
Instructions
- Mix together beer, condensed soup, onion, onion soup mix, and garlic in a slow cooker until combined. Season beef chuck roast with salt and pepper; place in the slow cooker. Arrange potatoes and carrots around roast.
- Cook on Low for 6 hours.
- Add celery to the slow cooker. Continue cooking until roast falls apart easily and potatoes are softened, about 2 hours more. Serve meat and vegetables with gravy on top.
Nutrition Facts
| Calories | 629 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 5 g |
| Protein | 38 g |
| Saturated Fat | 14 g |
| Sodium | 1272 mg |
| Sugars | 7 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
This Pot roast was delicious! I followed the recipe except I did not add the fresh onion . The beef was so tender and delicious. We are looking forward to eating the leftovers and I will be making this again. Thank you for sharing this wonderful recipe!
My family loved this!! I made it exactly as the Recipe was written!
The first time we made this recipe my husband said it was the best pot roast he has ever had. I was on the fence. We followed the recipe (twice) except for searing the steak before putting it in the Crock-Pot, adding more garlic, and adding some fresh mushrooms. Last night we made it again using 12 oz of red wine instead of beer. It was perfect. Great base recipe, liquid proportions are perfect.
The first time in a while my roast didn’t come out dry. Very good. This one will be made again for sure. Pretty much followed the recipe and it doesn’t need any changes.
Super tasty. Will definitely make again!
I made this for St. Patrick’s Day, and it is by far one of the best slow cooker pot roasts I’ve ever made. We used an extra stout Irish beer and it added an incredible flavor. The only modifications I made was I seasoned the roast with Montreal Steak seasoning and seared both sides before putting it into the crock pot. I also used only half the beer and added beef stock for the other 6 ounces of liquid. This recipe is a keeper!!
This is a great baseline recipe! I usually prepare this the day before by searing all side of the pot roast. This searing is not done to “seal in the juices,” which is an old wive’s tale. Searing creates addition flavors through the Maillard reaction, which “is a chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor.” I then combine the beer, soup mix, canned soup, and salt with a stick blender. I put this in casserole dish with a cover and place the meat in it to marinade overnight. The next morning, all I have to is prep the vegetables and pour in the meat and liquid ingredients into the crock pot, turn it on and wait six hours for the goodness.
I liked this a lot. My two teens thought the beer taste was a little odd for their taste buds, though.
Love this recipe – I have made it twice in the past couple of months. The only change I have made is to bake it in the oven at 300 for about 4 hours rather than in the slow cooker, mainly because my slow cooker is too small for this recipe. I have used a maple stout and an Irish breakfast stout for the beer – both are excellent!
Try cooking it in the oven covered with aluminum foil. I cook mine at 285 degrees for 2.5-3.0 hours. Ditch the crock pot on this one.
stout was way too strong for my family’s taste
Great and moist roast. Family loved it!
My family and I really enjoyed this last fall and winter. Now that the comfort food season is back I’m ready for more. I often adjust recipes to make them my own, but this one was perfect for me as is.
Big hit at our St Patty’s Day lunch with friends. Easy to make. Didn’t change anything. Flavor was amazing!
Absolutely delicious and tender! The main thing I do different however is to brown the roast before adding it to the crock pot. I season flour with salt, pepper and garlic powder and coat the roast. Brown the roast on both sides in a pan with a little olive oil. Also I use about 2 lbs of potatoes and 6-8 cloves of garlic instead of just the 1 suggested in the recipe. (We love garlic!)
I really liked this pot roast. I did read the other reviews that there was not enough seasoning, but that is easy to fix. I seasoned both sides of the beef with “McCormick Grill Mates Montreal Steak Seasoning”. It came out awesome. The stout beer gives it great flavor too.
Broher and sister-in-law made this for easter . Awesome ! irish Stout beer works for good flavor
I didn’t love this meal. I thought it was bland. The meat was good, but I didn’t like the way it made the potatoes and veggies taste. It was a dinner and we ate it with no complaints, but I don’t think I would make it again.
Very good! I did however need to add a little salt and pepper at the table but I’d rather do that then have it be too salty right out of the crockpot.
3/5 stars because I haven’t actually tried it, yet. Sounds like a solid recipe, although I will be making some changes. I will definitely be adding a few sprigs of thyme and some bay leaves, as well as some beef broth or beef bouillon cubes, whichever I happen to have on hand. Also, I will be adding button mushrooms. I love mushrooms! Also, instead of cooking the potatoes with the roast, I’ll be making mash on the side. All in all, I am excited to have this especially since my Irish friend from Tipperary will be attending. 😀 I will re-review once I know how it turns out.
Very good and meat very tender but not as tasty as Lipton onion/cm of mushroom soup with meat in foil and not quite as flavorful as pot roast in dutch oven.