Irish Stout Beer Pot Roast

Irish Stout Beer Pot Roast

imlissyb 0

"I have had so many requests for this recipe I thought I should share it online! Serve with crusty bread and butter."

Ingredients 8 h 25 m {{adjustedServings}} servings 629 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 629 kcal
  • 31%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 38.2 g
  • 76%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1272 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

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  1. Mix beer, cream of mushroom soup, onion soup mix, onion, and garlic together in a slow cooker. Season beef chuck roast with salt and pepper, and place in the slow cooker. Arrange the carrots and potatoes around the meat.
  2. Cook on Low for 6 hours, then add the celery. Continue cooking until the roast falls apart easily and the potatoes are softened, about 2 hours more. Serve the meat and vegetables with the remaining gravy on top.
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Reviews 16

  1. 26 Ratings


Loved this recipe! I've even made it twice this month! The only substitution I made was sweet potatoes for white potatoes. The meat was moist and delicious and the veggies perfect. My entire family loved it!


I thought this was an amazing roast recipe. my family loved it! It has a nice robust flavor from the Guinness. Nice and moist. Will def make again.

Linda Farrell

I used 12 ozs Sammy A draft, 1 can 25% less sodium cream of mushroom soup, homemade dry onion soup mix (from this site). I used regular potatoes and chip carrots. I also added a little corn starch to help thicken up the gravy. I don't add salt to any meal so if you want it, add it to your plate. Were quite pleased with this keeper!