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  • Active Time : 20 minutes
  • Total Time : 3 hours
  • Serves : 6-9 servings


  • 1 (2-3 pound) Stockman & Dakota Premium Angus Boneless Chuck Pot Roast
  • 1/2 teaspoon dried thyme leaves
  • 2 tablespoons pure vegetable oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 2 tablespoons chopped garlic
  • 1 12-15 ounce can Guinness draught
  • 1 28 ounce can diced tomatoes undrained
  • 1 cup reduced sodium beef broth
  • 1/2 cup butter
  • 1/2 cup all-purpose flour


Season roast with thyme; salt and pepper to taste. In a roasting pan with cover, heat oil over medium-high heat. Add roast; sear both sides. Remove from pan.

Add onions, celery, carrots and garlic to pan. Salt and pepper to taste. Sauté vegetables until tender (about 3-5 minutes). Add Guinness, tomatoes and beef broth; bring to a boil.

Add roast and cover. Transfer to a preheated 325°F oven and bake 2 hours. Turn roast over and continue baking for 30-45 minutes or until fork tender. Remove from oven and pour off juices; reserve. Let roast stand covered.

In medium sauce pan, melt butter over medium heat. Whisk in flour; continue whisking until mixture has turned light brown. Slowly add reserved juices, whisking constantly. Bring to a boil; boil 1 minute. Serve sauce with roast.

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