Rose Mary Mogan


The way to go with this recipe is LOW & SLOW. I seasoned this meat with 7 different spices, dredged it in flour, added 2 bottles of Stout dark beer & cooked it at 275 degrees F. for 5 hours.

I put it on before shopping & running errands, & when I returned home the AROMA FROM THE FLAVORS was intoxicating, & meat tender.

The gravy was thick, rich & a deep caramel brown, it was so tender & flavorful, I could barely get the potatoes & carrots ready to go with it.

Bought some store bought bread sticks, & I tell you, this was a comfort meal to REMEMBER on a cold day in Illinois. Great meal

Featured Pinch Tips Video

★★★★★ 1 vote
6 or more depending on portion size
30 Min
5 Hr


4 1/2 lb
beef chuck roast, cubed
1 Tbsp
each-granulated onion powder,thyme, lemon pepper(no salt added) & kosher salt
1 Tbsp
heaping hungarian paprika
2 Tbsp
granulated garlic powder
1/2 Tbsp
ground coriander
4 stalk(s)
celery, cut in 2 1/2 inches pieces
2 large
onions, (cut into eights)
bay leaves
1 c
all purpose flour
2 bottle
12 oz. irish stout beer ( i used george killians)
4 large
carrots, boiled till tender,
1 1/2 Tbsp
dark brown sugar (optional)


Step 1 Direction Photo

1This is a great meal to prepare ahead of time when you have errands to run. It can cook in less than 5 hours but the slower and longer it cooks the more tender it becomes.Preheat oven to 275 degrees F. This is the cast iron oval pot that I cooked it in.

Step 2 Direction Photo

2If you partially freeze roast, it makes it much easier to cut into cubes. Cut partially frozen roast into medium size cubes, removing excess fat, but leaving some so meat will not be dry.

Step 3 Direction Photo

3Place cubes of meat evenly spread out onto a large platter.

Step 4 Direction Photo

4Assemble the spices needed for the meat.

Step 5 Direction Photo

5Measure all the spices into a small bowl and then blend together before adding to meat.

Step 6 Direction Photo

6Liberally sprinkle seasoning over meat, turning as you season, to coat all sides with spices.Spray inside of Dutch oven with cooking spray.

Step 7 Direction Photo

7Cut each onions into 8 wedges, and place most in bottom of dish. Reserving a few for the top.

Step 8 Direction Photo

8Measure out 1 cup of all purpose flour, and sprinkle over meat liberally to coat on all sides. Turn meat to coat on all sides.

Step 9 Direction Photo

9Add the seasoned meat cubes on top of onions, and add any excess flour left in platter.

Step 10 Direction Photo

10Add cut celery to top of meat and the remaining wedges of onions. Add the bay leaves.

Step 11 Direction Photo

11Pour the 2 bottles of Beer over over meat. Cover with lid.

Step 12 Direction Photo

12Place in preheated 275 degrees F. oven, and cook for 5 hours or to your desired tenderness. I allowed mine to cook the 5 hours while I was out on errands.

Step 13 Direction Photo

13Peel carrots, and cut on an angle, add to a medium sauce pan and cover with water and cook till tender, then add to pot of cooked roast beef.

Step 14 Direction Photo

14Serve with Mashed Potatoes, adding gravy over potatoes if desired, and garnish with chopped green onion tops. Serve with your favorite Bread sticks or other bread, & enjoy.

About this Recipe

Course/Dish: Beef, Other Main Dishes, Roasts
Main Ingredient: Alcohol
Regional Style: Irish