Irish Roast Beef with Guinness Au Jus

Irish Roast Beef with Guinness Au Jus

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The Meal Planner 31

"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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23 h 30 m servings 465 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 10 Ratings

Most helpful positive review

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 ro...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ro...

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

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...

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

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 stan...

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. :)

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 ...

Very tasty!

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