Irish Roast Beef with Guinness au Jus

Marinate the Roast: Place the beef chuck roast in a roasting pan. Pour the Guinness stout over the roast, ensuring it is well coated. Cover the pan tightly with plastic wrap and marinate in the refrigerator for at least 8 hours, or preferably overnight, turning the roast once to ensure even marination. (8-12 hours)

Preheat the Oven: When you're ready to begin cooking, preheat your oven to a low and slow temperature of 250 degrees F (120 degrees C). This ensures a tender and juicy roast.

Prepare the Roast: Remove the marinated roast from the refrigerator and transfer it to a cutting board. Pat the roast dry with paper towels. Reserve the stout in the baking pan for later use.

Sear the Roast: Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides, about 2 to 3 minutes per side, until a rich, brown crust forms. This step is crucial for developing deep, savory flavors. Transfer the seared roast to a plate.

Create the Herb Paste: In a mortar, crush the rosemary, thyme, steak seasoning, and ground black pepper with a pestle. Add the minced garlic to the crushed herbs and spices, and mix well to form a fragrant paste. This paste will infuse the roast with an incredible depth of flavor.

Season and Roast: Spread the herb and garlic paste evenly over all sides of the seared roast. Place the seasoned roast back into the roasting pan with the reserved Guinness stout. Cover the pan loosely with aluminum foil.

Slow-Roast: Bake the roast in the preheated oven for 2 hours. After 2 hours, add the small round red potatoes to the roasting pan, nestling them around the roast. Remove the aluminum foil and continue to bake until an instant-read thermometer inserted into the thickest part of the roast registers 145 degrees F (65 degrees C) for medium doneness, or to your desired degree of doneness, about 1 more hour. (3 hours total)

Rest the Roast: Remove the roasting pan from the oven. Cover the roast with a doubled sheet of aluminum foil and allow it to rest in a warm area for at least 20 minutes before slicing. This resting period allows the juices to redistribute throughout the roast, resulting in a more tender and flavorful final product.

Prepare the Guinness au Jus: While the roast is resting, pour the pan juices from the roasting pan into a saucepan or pot. Bring the juices to a boil over medium heat, then reduce the heat and simmer until the juices have reduced and thickened to your desired consistency, about 10 minutes. Season the au jus to taste with salt and pepper. For a smoother sauce, strain the au jus through a fine-mesh sieve before serving.

Serve: Slice the rested roast against the grain and serve immediately with the roasted red potatoes. Drizzle generously with the rich and flavorful Guinness au jus. Enjoy!