Pot Roast w/ Stout Gravy

I cannot believe it is already Thursday! Where has the time gone? It is a STINKING hot day outside, again. Initially I thought I would spend some time out by the pool reading a book and catching some rays, but I fear I would catch on fire and burn to a crisp. Therefore, I am sitting inside, on this beautiful day, writing a blog post and working on some other business.

It is still nice to look outside and see the sun shining, the flowers swaying in the slight breeze and the pool calling my name. Maybe I’ll take a dip later? Who knows!

I have a terrific recipe for you today, but you may want to wait to make it. It is a hearty Pot Roast with Stout Gravy dish, which can be made year round, I just don’t know if you want to make something this heavy on a day that the heat index is spiking above 100 degrees for most of the east coast!

Nutritional Information
Servings: about 10
Serving Size: 5 to 6 ounces of beef
Calories: 280.3
Fat: 8.8 g
Carbohydrates: 4 g
Fiber: 0
Protein: 40.8 g
Points+: 6


Recipe Adapted from Tide and Thyme

  • 1 (4 pound) chuck roast
  • 2 cups beef broth
  • 16 ounces Guinness Extra Stout
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 6 to 8 carrots, peeled and sliced into 2 inch pieces
  • 1 small head of cabbage, cut into wedges
  • 2 tablespoons olive oil
  • salt and pepper
  • 3 tablespoons cold water
  • 2 tablespoons cornstarch
  • ¼ cup heavy cream {optional}


  • Heat oven to 450 degrees
  • Season beef generously with salt and pepper
  • Heat oil in large dutch oven over medium high heat for 2 minutes
  • Place roast in the pan and sear well on both sides until nice and brown
  • Remove roast to a plate and set aside
  • Add onions to the dutch oven and cook, stirring often, until the onions begin to brown, about 5 minutes.
  • Add garlic and cook for another minute or two
  • Add the beef broth to the pan, then slide the beef into the stock
  • Cover, place in the oven and cook for 1 hour
  • Reduce oven temperature to 350 degrees
  • Remove the roast from the oven, add the stout, re-cover and cook for an additional 1 hour and 15 minutes
  • Remove roast again then add the vegetables and re-cover
  • Cook for an additional 45 minutes
  • To make the gravy, remove the roast and place on a platter
  • Then remove the various vegetables and arrange them on the platter as well
  • Cover it with foil to keep warm while you make the gravy
  • Using a strainer, pour the braising liquid into a medium saucepan
  • Combine the cornstarch and cold water in a small dish, then add to the gravy
  • Cook over medium heat, stirring constantly, until the gravy begins to thicken

You could add a couple of tablespoons of heavy cream to the gravy to make it slightly creamier. I did and it tasted great, but you don’t have to!  If you do, remember to calculate that into the nutritional value of the dish.

Nick and I really enjoyed this dish. It was packed full of great flavor. I made some mashed potatoes to go with it; it just seemed like a fitting side dish. You could totally make some spring potatoes or something along those lines. The roast and vegetables stand strong on their own, so you don’t want to add something that will take away from the dish itself.

xoxo Mel