Irish Roast Beef with Guinness Au Jus

Roast beef that has been marinated in Guinness® beer and then slathered with garlic and herbs. Cooked in the oven on a low heat, this roast beef is tender and delicious and full of robust flavor. The au jus made with the leftover roast juices is the icing on the cake.

• Preparation Time: 10 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 10 mins
• Calories: 466 Calories

Ingredients

• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• ½ teaspoon dried rosemary
• 4 cloves garlic, minced
• ½ teaspoon ground thyme
• 2 pounds boneless beef chuck roast
• 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
• ½ teaspoon steak seasoning
• 1 pound small round red potatoes

Recipe Instructions

Step 1

Preheat an oven to 250 degrees F (120 degrees C).

Step 2

Place the beef in a roasting pan and pour the beer over the meat. Cover the pan with plastic wrap, and marinate in the refrigerator overnight, turning once.

Step 3

Remove the roast from the stout and pat dry. Heat the olive oil in a large frying pan over medium-high heat. Brown the roast on all sides. Set the browned roast on plate.

Step 4

Crush the rosemary, thyme, steak seasoning, and pepper in a mortar and pestle. Add the minced garlic and stir to make a paste. Spread the paste over the outside of the roast. Place the roast back into the roasting pan with the stout and cover loosely with foil. Bake in the preheated oven for 2 hours. Add the potatoes to the roasting pan and leave off the foil to let the roast get a crispy coating.

Step 5

Bake to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about another hour. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 20 minutes before slicing.

Step 6

Pour the pan juices into a pot and bring to a boil over medium heat. Simmer until the juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain the juices and serve with the beef and roasted potatoes.