Succulent Irish Roast Beef with Guinness Au Jus: A Step-by-Step Guide

Roast beef is a classic comfort food, perfect for a Sunday supper or a special occasion. This recipe elevates the traditional roast by infusing it with the rich, malty flavors of Guinness stout. The result is a tender, flavorful roast beef with a decadent Guinness au jus that will impress your family and friends.

This guide will take you through each step of the process, from selecting the right cut of beef to creating the perfect au jus. Whether you’re a seasoned cook or just starting out, you’ll find everything you need to create a memorable meal.

## Ingredients

**For the Roast Beef:**

* 3-4 lb Beef Roast (Sirloin Tip, Top Round, or Rump Roast work well)
* 2 tbsp Olive Oil
* 1 large Onion, roughly chopped
* 2 Carrots, roughly chopped
* 2 Celery stalks, roughly chopped
* 4 cloves Garlic, minced
* 2 tbsp Fresh Thyme leaves
* 1 tbsp Fresh Rosemary, chopped
* 1 tsp Salt
* 1/2 tsp Black Pepper
* 1 cup Beef Broth

**For the Guinness Au Jus:**

* 1 tbsp Olive Oil
* 1 large Onion, thinly sliced
* 2 cloves Garlic, minced
* 1 tbsp All-Purpose Flour
* 1 bottle (11.2 oz) Guinness Stout
* 4 cups Beef Broth
* 1 tbsp Worcestershire Sauce
* 1 tsp Dijon Mustard
* Salt and Pepper to taste

## Equipment

* Roasting Pan with Rack
* Large Skillet or Dutch Oven
* Meat Thermometer
* Carving Knife
* Cutting Board

## Instructions

### Part 1: Preparing the Roast Beef

1. **Preheat the Oven:** Preheat your oven to 450°F (232°C). This high initial heat will help create a beautiful crust on the roast.
2. **Prepare the Vegetables:** Roughly chop the onion, carrots, and celery. These vegetables will form the base of your roasting pan and add flavor to the roast and drippings.
3. **Season the Roast:** Pat the roast beef dry with paper towels. This is crucial for achieving a good sear. In a small bowl, combine the minced garlic, thyme leaves, rosemary, salt, and pepper. Rub this mixture all over the roast beef, ensuring it’s evenly coated. The herbs and spices will penetrate the meat and add a delicious aromatic flavor.
4. **Sear the Roast:** Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the roast beef in the skillet. Sear the roast on all sides until it’s nicely browned, about 3-4 minutes per side. Searing the roast locks in the juices and creates a rich, flavorful crust. Use tongs to turn the roast, avoiding piercing the meat with a fork.
5. **Prepare the Roasting Pan:** Place the chopped onions, carrots, and celery in the bottom of the roasting pan. The vegetables will act as a natural rack, preventing the roast from sitting directly in the pan drippings and ensuring even cooking. They will also release their flavors into the drippings, which will be used to make the au jus.
6. **Place Roast on Rack:** Place the roasting rack on top of the vegetables in the roasting pan. Then, place the seared roast beef on top of the rack.
7. **Add Beef Broth:** Pour one cup of beef broth into the bottom of the roasting pan. The broth will add moisture to the roasting environment and help to create flavorful pan drippings.

### Part 2: Roasting the Beef

1. **Initial High Heat Roast:** Place the roasting pan in the preheated oven and roast for 15 minutes at 450°F (232°C). This initial high heat will help to further develop the crust and seal in the juices.
2. **Reduce Heat and Continue Roasting:** After 15 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature of the roast reaches your desired level of doneness. Use a meat thermometer inserted into the thickest part of the roast to monitor the temperature. Avoid touching bone with the thermometer.
3. **Roasting Times:** The roasting time will vary depending on the size and shape of your roast, as well as your desired level of doneness. Here are some general guidelines:
* **Rare:** 120-125°F (49-52°C) – Approximately 15-20 minutes per pound
* **Medium-Rare:** 130-135°F (54-57°C) – Approximately 20-25 minutes per pound
* **Medium:** 140-145°F (60-63°C) – Approximately 25-30 minutes per pound
* **Medium-Well:** 150-155°F (66-68°C) – Approximately 30-35 minutes per pound
* **Well-Done:** 160°F+ (71°C+) – Approximately 35-40 minutes per pound
4. **Resting the Roast:** Once the roast reaches your desired internal temperature, remove it from the oven and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes. This resting period is crucial, as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Do not skip this step! The internal temperature will continue to rise slightly during resting (carryover cooking).

### Part 3: Making the Guinness Au Jus

1. **Prepare the Vegetables:** While the roast is resting, begin preparing the Guinness au jus. Thinly slice the onion and mince the garlic.
2. **Sauté the Aromatics:** Heat the olive oil in the same large skillet or Dutch oven that you used to sear the roast (scrape up any browned bits from the bottom of the pan for extra flavor!). Add the sliced onion and cook over medium heat until softened and slightly caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. The caramelization of the onions is key to developing a rich, complex flavor in the au jus.
3. **Add Flour:** Sprinkle the flour over the onions and garlic and cook for 1-2 minutes, stirring constantly. This will create a roux, which will help to thicken the au jus. Be careful not to burn the flour.
4. **Deglaze with Guinness:** Slowly pour in the Guinness stout, scraping up any browned bits from the bottom of the pan with a wooden spoon. The Guinness will deglaze the pan and add a deep, malty flavor to the sauce. Let the Guinness simmer for a few minutes to reduce slightly.
5. **Add Beef Broth and Seasonings:** Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a simmer, then reduce the heat and simmer for 15-20 minutes, or until the au jus has thickened slightly. The longer the au jus simmers, the more the flavors will meld together.
6. **Strain the Au Jus (Optional):** For a smoother au jus, strain the sauce through a fine-mesh sieve, discarding the solids. This step is optional, but it will result in a more refined sauce.
7. **Adjust Seasoning:** Taste the au jus and adjust the seasoning with salt and pepper as needed. Remember that the au jus will be served with the roast beef, so you may want to err on the side of slightly under-seasoning.

### Part 4: Carving and Serving

1. **Carve the Roast:** Use a sharp carving knife to thinly slice the roast beef against the grain. This will help to ensure that the meat is tender and easy to chew. The grain refers to the direction of the muscle fibers in the meat. Cutting against the grain shortens these fibers, making the meat more tender.
2. **Serve with Au Jus:** Arrange the sliced roast beef on a platter and drizzle generously with the Guinness au jus. Serve immediately.
3. **Suggested Sides:** This Irish Roast Beef with Guinness Au Jus pairs perfectly with roasted potatoes, mashed potatoes, Yorkshire puddings, steamed green beans, or a simple salad.

## Tips and Tricks

* **Choosing the Right Cut of Beef:** For this recipe, Sirloin Tip, Top Round, or Rump Roast work well. These cuts are relatively lean and can be roasted to a delicious tenderness. Chuck roast can also be used but requires a longer cooking time at a lower temperature (braising) to become tender. Consider your budget and desired level of tenderness when selecting your roast.
* **Doneness is Key:** Use a meat thermometer to ensure that the roast is cooked to your desired level of doneness. This is the most accurate way to avoid overcooking or undercooking the meat.
* **Don’t Skip the Resting Period:** Resting the roast is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
* **Make Ahead:** The Guinness au jus can be made ahead of time and reheated before serving. This can save you time on the day of your dinner.
* **Variations:** Feel free to add other vegetables to the roasting pan, such as parsnips, sweet potatoes, or turnips. You can also experiment with different herbs and spices to customize the flavor of the roast.
* **Enhancing the Guinness Flavor:** For a bolder Guinness flavor, consider adding a tablespoon of Guinness reduction to the au jus. To make a reduction, simmer Guinness in a saucepan over low heat until it is reduced by half.
* **Gravy Consistency:** If you prefer a thicker gravy, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the au jus during the last few minutes of simmering. Stir well to avoid lumps.

## Storage

* **Leftover Roast Beef:** Store leftover roast beef in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
* **Leftover Au Jus:** Store leftover au jus in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a saucepan over low heat.

Enjoy your delicious and impressive Irish Roast Beef with Guinness Au Jus! This recipe is sure to become a family favorite.