Irish Roast Beef with Guinness Au Jus Recipe -
Irish Roast Beef with Guinness Au Jus Recipe
  • READY IN 23+ hrs

Irish Roast Beef with Guinness Au Jus

Recipe by  

"Roast beef that has been marinated in Guinness® beer and then slathered with garlic and herbs. Cooked in the oven on a low heat, this roast beef is tender and delicious and full of robust flavor. The au jus made with the leftover roast juices is the icing on the cake."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    3 hrs 20 mins

    23 hrs 30 mins


  1. Place the beef in a roasting pan and pour the beer over the meat. Cover the pan with plastic wrap, and marinate in the refrigerator overnight, turning once.
  2. Preheat an oven to 250 degrees F (120 degrees C).
  3. Remove the roast from the stout and pat dry. Heat the olive oil in a large frying pan over medium-high heat. Brown the roast on all sides. Set the browned roast on plate.
  4. Crush the rosemary, thyme, steak seasoning, and pepper in a mortar and pestle. Add the minced garlic and stir to make a paste. Spread the paste over the outside of the roast. Place the roast back into the roasting pan with the stout and cover loosely with foil. Bake in the preheated oven for 2 hours. Add the potatoes to the roasting pan and leave off the foil to let the roast get a crispy coating.
  5. Bake to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about another hour. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 20 minutes before slicing.
  6. Pour the pan juices into a pot and bring to a boil over medium heat. Simmer until the juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain the juices and serve with the beef and roasted potatoes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2011

Made this recipe mostly as directed - only exceptions being I added the potatoes from the beginning of the oven time as well as tossed in some carrots to the mix. Smelled mouthwatering while roasting and we really enjoyed it, but I think I'll add a tad more garlic and maybe some rosemary the next time.

Most Helpful Critical Review
Mar 22, 2010

Don't over marinate! What a mistake. :-(


10 Ratings

Nov 05, 2010

Awesome!!! Just add the potatoes when you put the roast in the oven... mine weren't cooked so I had to turn up the heat and cook longer...

May 05, 2010

I love this dish. I made for myself and my husband, we really enjoyed it. It was easy to make and it tastes amazing.

Mar 15, 2011

I used a 2 lb beef roast and it was cooked perfectly to Medium in the first 2 hours. While this was a nice surprise, I wish I didn't trust the timing and checked periodically, because as it stands now, the potatoes are not cooked and I have a roast that's "getting happy" out of the oven.

Feb 24, 2011

My husband and I loved this recipe! I just should have used a boneless chuck roast lol It still turned out great all the same. :)

Feb 23, 2012

Mine was done in the 2 hours too. Even when I had the taters in from the start, they still weren't done, so after transferring meat and pan juices, I cranked the oven up to 350 for a bit for a beautiful crispy coating.

Sep 15, 2011

Very tasty!


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  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 21.3 g
  • 7%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 29 g
  • 45%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 186 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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