Pailin's Pot Roast with Root Vegetables

By · Reviewed by AislePrompt Editorial · ·

A slow-cooked beef roast with earthy root vegetables, simmered in a rich Guinness gravy for deep, comforting flavors. This beef-inspired one pot ready in about 210 minutes pairs beef chuck roast, Guinness stout, medium, peeled and chopped carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 180 min Serves 6 Beef cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat the beef roast dry with paper towels and season generously with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides for 5 minutes per side until deeply browned.
  2. Step 2: Remove the roast and add chopped onion to the pot. Cook for 3 minutes until softened. Stir in 3 tbsp all-purpose flour and cook for 1 minute to remove raw taste.
  3. Step 3: Add 1 cup Guinness stout and 1.5 cups beef stock, scraping up any browned bits from the pot. Return the roast to the pot, nestling in chopped carrots and parsnips around it. Add 2 tbsp fresh thyme.
  4. Step 4: Bring to a simmer, cover tightly, and transfer to a preheated oven at 325°F. Cook for 3 hours until the beef is fork-tender and vegetables are soft.
  5. Step 5: Remove the roast and vegetables. Skim excess fat from the sauce, then strain the liquid back over the meat. Let rest for 15 minutes before slicing.

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Frequently asked questions

How long does Pailin's Pot Roast with Root Vegetables take to make?

Total time is about 210 minutes (30 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pailin's Pot Roast with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

Can I substitute ingredients in Pailin's Pot Roast with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pailin's Pot Roast with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pailin's Pot Roast with Root Vegetables?

Beef one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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