Ingredients

The following ingredients have 8 Servings
  • 4-5 pound beef chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon fresh thyme (chopped)
  • 1 teaspoon fresh rosemary (chopped)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 yellow onion (diced)
  • 4 cloves garlic (minced)
  • 4 cloves garlic (whole)
  • 2 cups carrots (cut into large chunks)
  • 4 cups cabbage (roughly chopped)
  • 2 pounds Yukon gold potatoes (peeled and cut into large chunks)
  • 1/4 cup tomato paste
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 cups Guinness beer
  • 3 sprigs fresh rosemary
  • 2 bay leaves

Instruction

  • Preheat oven to 325 degrees F.
  • Season the chuck roast with salt and pepper, place a large Dutch oven over high heat, and add the oil.
  • Once the oil is shimmering add the beef and brown on all sides for 3-4 minutes, then remove and set aside. Should be nicely browned!!
  • Reduce heat to medium, and add the diced onion and minced garlic to the Dutch oven, stir and cook for 1 minute.
  • Add chopped thyme, chopped rosemary, dried oregano, paprika, stir frequently, and cook for 1 minute.
  • Next, add in the tomato paste and cook for 1 more minute, stirring well.
  • Add in the beef broth, Guinness beer, Worcestershire sauce, brown sugar, stir and add the whole garlic cloves, carrots, cabbage, and potatoes.
  • Add the beef roast.
  • Add fresh rosemary sprigs, and bay leaves.
  • Cover and cook in the oven for 3-4 hours, or until fork-tender.
  • Serve with fresh rosemary and parsley.