French Onion Irish Stout Chuck Roast

Rose Mary Mogan


I made this great tasting Chuck Roast after my husband & I went shopping for groceries.

My husband never says no when Beef is on the menu. I was content having Corn Bread Cups with Collard Greens & Tomatoes Onions & Peppers in a Vinaigrette Dressing. Of course with the Roast you must do Potatoes of some sort & for us it was Mashed.

The Roast was on sale @$2.99 lb. which is great considering the price of beef these days. I cooked it for 4 hours @300 degrees, because it weighed 6 pounds. Added Irish Beer to get the caramel color, THEN ADDED PRUNES TO SWEETEN THE BEER & lots of veggies.

★★★★★ 2 votes
At least 10 or more depending on portion size
25 Min
4 Hr


boneless chuck roast (6 pounds)
1 c
all purpose flour
2 large
onions quartered
2 pkg
french onion soup mix
1 c
pitted pruned
5 medium
carrots, peeled and cut into pieces
5 stalk(s)
celery, cut up
bay leaves
2 bottle
guinness irish stout beer
mini sweet peppers, tops removed (assorted red,yellow, & orange)


1 1/2 Tbsp
each granulated garlic & chopped chive
2 Tbsp
steak seasoning
1 Tbsp
1/8-1/4 tsp
red pepper flakes
2 tsp
savory or thyme


1This is the Boneless chuck roast that I purchased.
2Add spices to a small bowl, then blend together. Season roast liberally with spices on all sides then allow to marinate at room temperature for about 20 to 30 minutes.
3Wash peel and cut up celery & carrots into bite size pieces. Arrange around Roast, add bay leaves.
4Dredge roast in flour, and if there is any left over add to skillet or pot you are cooking the roast in. I used a 16 inch cast Iron skillet.
5Peel and quarter onions and arrange around roast. Then add the prunes mixed in with veggies .
6Carefully pour in both bottles of beer. Cover with lid. Place in preheated 300 degrees F. oven and roast for 3 1/2to 4 hours. I set timer for three and a half hours, then allowed it to cook for an additional half hour, while I prepared the remainder of the dinner.
7Remove from oven allow to sit for 15 minutes.
8Lift from skillet with large 8 inch cake spatula, or what ever you have available, to a large platter. Slice with a sharp knife, I used an electric knife, arrange vegetables around roast if desired, and garnish with chopped chive parsley or green onions.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American