Stout & Honey Beef Roast

Stout & Honey Beef Roast is a deeply flavorful, slow-cooked dish that balances the bold bitterness of stout beer with the smooth sweetness of honey. The result is a rich, tender roast infused with malty depth, aromatic herbs, and a subtly sweet glaze. Perfect for chilly evenings, Sunday dinners, or impressive yet easy entertaining.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck roast or brisketoniongarliccarrotscelerystout beer (like Guinness)honeybeef broth or stocktomato pasteolive oilthyme and rosemary (fresh or dried)salt and pepperbay leafflour or cornstarch (optional for thickening)

directions

Preheat oven to 325°F (160°C).

Season the beef with salt and pepper. In a Dutch oven, heat olive oil and sear the roast on all sides until browned. Remove and set aside.

In the same pot, sauté chopped onion, carrots, celery, and garlic until softened.

Stir in tomato paste and cook for 1–2 minutes.

Pour in stout beer, scraping up browned bits from the bottom. Stir in honey and beef broth.

Return the roast to the pot. Add herbs and bay leaf. Bring to a simmer.

Cover and braise in the oven for 3–3½ hours, or until the meat is fork-tender.

(Optional) Remove roast and simmer liquid on the stove to reduce and thicken, or whisk in a cornstarch slurry.

Slice or shred the roast and serve with sauce spooned over the top.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 20 minutes
Braising time: 3–3½ hours
Total time: 3 hours 50 minutes

Variations

Add parsnips or potatoes to the braise.
Use maple syrup instead of honey for a different sweetness.
Add a splash of balsamic vinegar for extra depth.
Include mushrooms for an earthy flavor.
Use a slow cooker—cook on low for 8 hours.

storage/reheating

Store in the fridge for up to 4 days in an airtight container.
Reheat gently on the stove or in the oven at 325°F (160°C).
Freeze for up to 3 months. Thaw overnight and reheat before serving.

FAQs

What kind of stout should I use?
A dark, full-bodied stout like Guinness or a craft oatmeal stout works best.

Can I use another cut of beef?
Yes, brisket, bottom round, or shoulder roast are all great options.

Is the honey flavor strong?
No, it adds a subtle sweetness that balances the stout’s bitterness.

Can I cook this in a slow cooker?
Yes, sear first, then cook on low for 8 hours.

Can I make it ahead?
Yes, it’s even better the next day as flavors deepen.

How do I thicken the sauce?
Simmer to reduce, or add a cornstarch or flour slurry at the end.

Do I need to use alcohol?
The alcohol cooks off, but you can substitute with beef broth and a splash of balsamic if needed.

What should I serve it with?
Mashed potatoes, buttered noodles, or roasted vegetables pair perfectly.

Can I make it spicy?
Yes, add chili flakes or a spoon of Dijon mustard for heat and tang.

How tender will the meat be?
Very tender—fall-apart with a fork when cooked properly.

Conclusion

Stout & Honey Beef Roast is a showstopping, slow-cooked meal that’s as comforting as it is flavorful. With its tender texture, robust sauce, and hint of sweetness, it’s the kind of dish that fills your home with warmth and brings everyone to the table.

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