serves 6-8

Chuck Roast with Guinness Gravy and Colcannon Potatoes

If you don't have a corned beef bringing in the fridge right now, or you're just not motivated to do that, we have this super simple, flavorful, 1 pot, Guinness roast. Serve it over a heap of tasty Colcannon potatoes and you're good to go.These traditional Colcannon potatoes make a tasty base for our Guinness chuck roast. They can be made ahead and are great leftover. Slainte!
Gluten-Free Keto Paleo


  • 1 Pre Chuck Roast cut into 2-inch cubes
  • 1 t kosher salt
  • 1 large onion coarsely chopped
  • 6 large carrots, peeled and cut into 1 1/2” pieces
  • 2 T high heat oil, such as grape seed, divided
  • 3 cloves crushed garlic
  • 1/4 C tomato paste concentrate or 1 4 OZ can regular tomato paste
  • 2 T instant coffee
  • 1 t crushed red pepper
  • 1 14 OZ can Guinness® beer
  • 1 C low sodium chicken stock
  • 2 sprigs thyme
  • 2 C cooking liquid from the roast pot for gravy
  • 2 T all-purpose flour mixed with 2 T warm water for gravy


  • 6 russet potatoes, peeled and cut into large chunks
  • 2 bay leaves
  • 2 low sodium chicken or vegetable bouillon cubes
  • 2 t kosher salt, divided
  • 1/2 C (1 stick) butter, divided
  • 1 bunch (about 6 C loosely packed) Lacinato or green kale, stemmed and cut into 1/2” thin ribbons
  • 6 green onions, trimmed and sliced, reserving 3 T green tops
  • 2 C milk, half and half, or heavy cream
  • 1/4 t black pepper
  • pinch white pepper
  1. Season meat with kosher salt. Heat 1 T oil in a dutch oven pan over medium-high heat and sear chuck roast until nicely browned. Remove from pan and set aside.
  2. In a glass measuring cup or bowl, mix tomato paste, instant coffee, and crushed red pepper with 1 1/2 C hot water.
  3. Add the remaining oil to the dutch oven and cook the garlic, onions, and carrot over medium heat, stirring, until they begin to soften – about 4 to 5 minutes. Add the liquid mix and stir.
  4. Add the meat, Guinness®, stock, and thyme to the pot and bring to a simmer.
  5. Cover and cook the roast over low heat until tender. About 3 hours, checking a few times to make sure there is enough liquid to keep the meat covered.
  6. Remove from heat. At this point, the roast can sit for 1 hour before serving. Reheat over medium-low heat.
  7. Strain 2 C of liquid from the pot and place in a shallow saucepan over medium heat. Whisk in the flour-water mix, stirring constantly — until the gravy thickens a bit, about 4 to 5 minutes.
  8. Place roast on top of potatoes, drizzle with gravy and serve remaining gravy on the side.
  9. To make potatoes: 
    1. Put cut potatoes in a medium saucepan and cover with 2” cold water. Add bullion cubes and bay leaves. Bring to a boil over medium-high heat and cook until fork-tender, about 15 to 20 minutes. Reserve 1/4 C of cooking liquid, drain potatoes, and return to cooking pan.
    2. In a large sauté pan gook kale and scallions over medium heat until wilted, about 7 minutes.
    3. Add the milk or cream to the potatoes and mash to desired consistency (we like ours chunky). Add 6 T of the butter, cut into chunks, and mash to incorporate. Stir in the kale and scallions.
    4. When ready to serve place potatoes on a large platter making a few divots around the edges with the back of a spoon.
    5. Ladle the chuck roast in the center of the potatoes and drizzle with the gravy. Dot the divots in the potatoes with the remaining butter and garnish the dish with the reserved chopped scallion tops. 


Amount per 100g