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Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef. Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source. Let’s get cooking!
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Tender, melt-in-your-mouth beef and veggies in a delicious gravy, this easy one-pot recipe is sure to be a family favorite! I’ve seen many recipes for pot roast with wine, but I wanted to use the Guinness Stout I had leftover from a gathering, as I had used it in a beef stew and that had such a wonderful flavor. You can make this using a pressure cooker as well, which is great when you want a delicious dinner, but don’t want to wait eight hours.
For this recipe, I used the Rockcrok® Digital Slow Cooker Stand, which pairs with the Rockcrok® Dutch Oven:
Rockcrok® Digital Slow Cooker Stand
Slow Cook & Keep Warm
Take your Rockcrok® Dutch Oven or Everyday Pan and turn it into a slow cooker with the Rockcrok® Digital Slow Cooker Stand. The slow cooker lets you cook food on your own time, or easily transfer it from the oven or stove top directly into the stand to keep it warm. Control the temperature and timing of your food with the stand’s digital display and keep your cabinets tidy with compact cord storage for when you aren’t using the stand. Two inset handles make lifting easy, and the stand even wipes clean for simple cleanup.
COOK ANY MEAL FOR A CROWD
The Rockcrok® Dutch Oven is the perfect size for cooking for a crowd, and unlike other types of ceramic cookware, you can use Rockcroks® right away without needing to preseason. The large Rockcrok® Dutch Oven perfect for anything—appetizers, bread, casseroles, braised meats, soups, and more! You’ll never run out of possibilities with this durable, versatile piece.
Calling our Rockcrok® Collection versatile is an understatement. It’s made from durable, high-quality clay that’s heat-safe to 752°F (400°C), so you can sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill in one pan. Rockcrok® pieces transfer effortlessly from freezer to stove top to oven and back again, all while creating savory roasts, crisp crusts, moist cakes, and one-pot wonders. Since they’re dishwasher-safe, you’ll find reasons to use these lightweight alternatives to cast-iron cookware every day.
Click the links to get your Rockcrok®Digital Slow Cooker Stand and Rockcrok® Dutch Oven today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 3-4 pounds chuck roast
- 1 ½ teaspoons kosher salt or to taste
- 1 teaspoon black pepper or to taste
- 2 tablespoons olive oil
- 1 teaspoon rosemary freshly chopped
- 1 teaspoon thyme freshly chopped
- 1 teaspoon Italian seasoning
- 3 shallots finely chopped
- 1 onion wedged
- 3 cups carrots cut into thick chunks
- 4 whole garlic cloves
- 5 garlic cloves diced
- ¼ cup tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 16 ounces Guinness Stout
- 2 sprigs Rosemary
- 1 Bay leaf
- 3 tablespoons butter softened (for gravy)
- 3 tablespoons all-purpose flour (for gravy)
Instructions
Peel garlic and dice 5 of the cloves. Wedge onion, finely chop shallots, peel and cut carrots; set aside.
Season Roast with salt and pepper on both sides. Add oil to the Rockcrok® Dutch Oven over high heat. Once oil is shimmering, add roast and sear for 3 minutes per side, or until nicely browned. Remove roast from Dutch oven and set aside.
Turn heat down to medium, and add in shallots, garlic, rosemary, thyme, and Italian seasoning. Sauté for 2 minutes.
Add the tomato paste, stirring to incorporate. Pour in the broth and Guinness, mixing to combine.
Add all the other ingredients and roast to the Dutch Oven, EXCEPT the softened butter and flour. Give a stir to combine. Cover Rockcrok with lid.
Set slow cooker to LOW for 8 hours, or HIGH for 4 hours.
Once cooking is complete, carefully remove chuck roast from the pot, and shred meat. Combine the butter and flour to make a paste, and stir into the stew if the gravy is not thick enough. You may remove the Rockcrok® Dutch Oven from the Rockcrok®Digital Slow Cooker Stand to finish gravy on the stove top, if you prefer.
Remove the bay leaf and rosemary sprigs; serve over mashed potatoes.
Notes:
To cook in the Deluxe Multi Cooker (Pressure Cooker), follow the same directions above, except you’ll be cooking using the inner pot of the Deluxe Multi Cooker. Set to BEEF/PORK for 60 minutes.
When the timer is up, press CANCEL. Press STEAM-RELEASE. Carefully remove chuck roast from the inner pot, and shred meat. Continue with directions above.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Slow Cooker Guinness Braised Pot Roast (Video)
Equipment
Ingredients
- 3-4 lb chuck roast
- 1 ½ tsp kosher salt or to taste
- 1 tsp black pepper freshly ground, or to taste
- 2 tbsp olive oil
- 1 tsp rosemary freshly chopped
- 1 tsp thyme freshly chopped
- 1 tsp Italian seasoning
- 3 shallots finely chopped
- 1 onion wedged
- 3 cups carrots cut into thick chunks
- 4 cloves garlic whole
- 5 cloves garlic diced
- ¼ cup tomato paste
- 1 cup beef broth
- 1 tbsp Worcestershire Sauce
- 16 oz Guinness Stout
- 2 sprigs rosemary
- 1 bay leaf
- 3 tbsp butter softened
- 3 tbsp all-purpose flour
Instructions
- Peel garlic and dice 5 of the cloves. Wedge onion, finely chop shallots, peel and cut carrots; set aside.3 shallots, 1 onion, 3 cups carrots, 4 cloves garlic, 5 cloves garlic
- Season Roast with salt and pepper on both sides. Add oil to the Rockcrok®Dutch Oven over high heat. Once oil is shimmering, add roast and sear for 3 minutes per side, or until nicely browned. Remove roast from Dutch oven and set aside.3-4 lb chuck roast, 1 ½ tsp kosher salt, 1 tsp black pepper, 2 tbsp olive oil
- Turn heat down to medium, and add in shallots, diced garlic, rosemary, thyme, and Italian seasoning. Sauté for 2 minutes.1 tsp rosemary, 1 tsp thyme, 1 tsp Italian seasoning, 3 shallots, 5 cloves garlic
- Add the tomato paste, stirring to incorporate. Pour in the broth and Guinness, mixing to combine.1/4 cup tomato paste, 1 cup beef broth, 1 tbsp Worcestershire Sauce, 16 oz Guinness Stout
- Add all the other ingredients and roast to the Dutch Oven, EXCEPT the softened butter and flour. Give astir to combine. Cover Rockcrok with lid.2 sprigs rosemary, 1 bay leaf
- Set slow cooker to LOW for 8 hours, or HIGH for 4 hours.
- Once cooking is complete, carefully remove chuck roast from the pot, and shred meat. Combine the butter and flour to make a paste, and stir into the broth/Guinness mixture, if the gravy is not thick enough. You may remove the Rockcrok®Dutch Oven from the Rockcrok®Digital Slow Cooker Stand to finish gravy on the stove top, if you prefer.3 tbsp butter, 3 tbsp all-purpose flour
- Remove the bay leaf and rosemary sprigs; serve over mashed potatoes.
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