Irish Beef Pot Roast Carrots (Print View)
Slow-cooked Irish beef with carrots and potatoes in a rich savory broth for a hearty meal.
# What You Need:
→ Beef and Seasonings
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→ Vegetables
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→ Broth and Seasoning
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→ Finishing
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# How to Make It:
01 - Preheat your oven to 325°F.
02 - Pat the beef roast dry with paper towels. Season all sides generously with salt and pepper.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until well browned, about 3–4 minutes per side. Remove and set aside.
04 - In the same pot, add onions, carrots, celery, and garlic. Sauté for 3–4 minutes until slightly softened.
05 - Stir in tomato paste and cook for 1 minute to deepen the flavor.
06 - Return the beef to the pot. Pour in beef broth and Guinness if using. Add Worcestershire sauce, thyme, and bay leaves. Bring to a simmer.
07 - Cover the pot and transfer to the oven. Roast for 2 hours.
08 - Add potatoes to the pot, cover, and continue roasting for 1 more hour until the beef is fork-tender and vegetables are cooked through.
09 - Remove bay leaves. Slice or shred the roast, sprinkle with fresh parsley, and serve hot with vegetables and pan juices.
# Expert Tips:
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- The beef becomes impossibly tender, practically falling apart at the mere suggestion of a fork
- One pot feeds a crowd and leaves you with minimal cleanup, plus the leftovers might be even better the next day
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- Let the roast sear undisturbed so it develops a proper crust, flipping too early will tear the meat and prevent good browning
- The braising liquid should never reach a rolling boil, gentle heat is what transforms tough connective tissue into silk
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- Trim some but not all the external fat, it renders down and bastes the meat while adding incredible flavor
- Give the pot roast time to rest for at least 15 minutes before serving so the juices redistribute