Pot Roast with Stout Gravy

Serving size:
 6 Servings


    • 2 T
    • olive oil
    • 4 lb
    • chuck roast
    • coarse salt
    • pepper
    • 2
    • onions (diced)
    • 3 clv
    • garlic (minced)
    • 2 c
    • beef broth
    • 16 oz
    • dark stout (poured into a glass to flatten)
    • 4
    • carrots (peeled if desired, cut into chunks)
    • 1⁄2 lb
    • potatoes (scrubbed, cut into large chunks)
    • 2 T
    • cornstarch
    • 3 T
    • cold water
3 hours, 30 minutes
Ready in
3 hours, 30 minutes


Try experimenting with stouts in this recipe -- a coffee stout would be delicious here.

Adapted from www.thespicehouse.com.


Preheat oven to 450˚F.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast liberally with salt and pepper, and when oil is hot, place roast in the pan. Sear until brown on both sides. Transfer to a plate; set aside. Add the onions to the Dutch oven and sauté about 4 minutes, stirring often, until golden. Stir in the garlic and cook for another minute. Pour the beef broth into the pot and bring to a simmer. Return the roast to the pot. Cover, and cook in the oven for 1 hour. 

Reduce oven heat to 350˚F. Pour the stout over the roast, and cover again. Return to the oven and cook another 1 hour 15 minutes. Remove the pot from oven and arrange the carrots and potatoes around the roast. Cover again, and cook another 45 minutes. After 3 hours, the roast should be fork-tender. Remove from oven, and transfer the roast and vegetables to a serving platter. Loosely cover with aluminum foil and set aside while you prepare the gravy.

In a small bowl, combine the cornstarch and water to make a slurry. Place the roasting pan on stove top over high heat, and stirring constantly, slowly pour the the slurry into the pan of roasting juices. Cook 3-4 minutes. Serve at the table with the pot roast and vegetables.