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


  • 1
    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
  • 2
    bay leaves
  • 2 bottle
    guinness irish stout beer
  • 6-8
    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

How to Make French Onion Irish Stout Chuck Roast


  1. This is the Boneless chuck roast that I purchased.
  2. Add 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.
  3. Wash peel and cut up celery & carrots into bite size pieces. Arrange around Roast, add bay leaves.
  4. Dredge 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.
  5. Peel and quarter onions and arrange around roast. Then add the prunes mixed in with veggies .
  6. Carefully 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.
  7. Remove from oven allow to sit for 15 minutes.
  8. Lift 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.

Printable Recipe Card

About French Onion Irish Stout Chuck Roast

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

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