Irish Roast Beef with Guinness au Jus

Name: Irish Roast Beef with Guinness au Jus
Total time: 1415
Yield: 8
Ingredients: 1 (2 pound) boneless beef chuck roast; 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®); 1 tablespoon olive oil; 0.5 teaspoon dried rosemary; 0.5 teaspoon ground thyme; 0.5 teaspoon steak seasoning; 0.5 teaspoon ground black pepper; 4 cloves garlic, minced; 1 pound small round red potatoes; salt and ground black pepper to taste

Recipe by The Meal Planner from allrecipes.com

Dinner 24 Hr. 35 Mins.

Ingredients

8 servings

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1 (2 pound) boneless beef chuck roast
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1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
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1 tablespoon olive oil
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0.5 teaspoon dried rosemary
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0.5 teaspoon ground thyme

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0.5 teaspoon steak seasoning
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0.5 teaspoon ground black pepper
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4 cloves garlic, minced
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1 pound small round red potatoes
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salt and ground black pepper to taste

Instructions

Place roast in a roasting pan and pour stout over top. Cover the pan with plastic wrap and marinate in the refrigerator, 8 hours to overnight, turning once.
When ready to cook, preheat the oven to 250 degrees F (120 degrees C).
Transfer roast to a cutting board and pat dry. Leave stout in the baking pan.
Heat olive oil in a large skillet over medium-high heat. Sear roast for 2 to 3 minutes per side; transfer to a plate.
Crush rosemary, thyme, steak seasoning, and pepper with a mortar and pestle. Add minced garlic and stir to make a paste. Spread paste over all sides of roast. Place roast back into the roasting pan with stout, and cover loosely with foil.
Bake in the preheated oven for 2 hours. Add potatoes to the roasting pan and remove the foil. Continue to bake until an instant-read thermometer measures 145 degrees F (65 degrees C) for medium, about 1 more hour, or to desired degree of doneness. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before slicing.
While the roast is resting, pour pan juices into a pot. Bring to a boil over medium heat, then reduce the heat and simmer until juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain and serve with beef and potatoes.