Pailin's Pot Roast with Root Vegetables

Name: Pailin's Pot Roast with Root Vegetables
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: Beef
Ingredients: 2.5 lbs beef chuck roast; 1 cup Guinness stout; 4 medium, peeled and chopped carrots; 3 medium, peeled and chopped parsnips; 1 large, chopped onion; 2 tbsp fresh thyme; 2 tbsp olive oil; 3 tbsp all-purpose flour; 1.5 cups beef stock

A slow-cooked beef roast with earthy root vegetables, simmered in a rich Guinness gravy for deep, comforting flavors.

Cuisine: Beef

Category: One Pot

Prep: 30 minutes. Cook: 180 minutes.

Serves 6.

Ingredients

2.5 lbs beef chuck roast
1 cup Guinness stout
4 medium, peeled and chopped carrots
3 medium, peeled and chopped parsnips
1 large, chopped onion
2 tbsp fresh thyme
2 tbsp olive oil
3 tbsp all-purpose flour
1.5 cups beef stock

Instructions

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.
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.
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.
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.
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.