Pot Roast of Brisket



  • ½ teaspoon powdered mustard
  • 1 teaspoon chopped thyme
  • Salt and pepper
  • 1/3 cup white flour
  • One 2-pound piece beef brisket
  • 2 tablespoons butter
  • 2 onions, diced
  • 3 carrots, diced
  • ½ cup Guinness or Murphy’s stout
  • ½ cup beef stock 

Brisket is often corned in Ireland, but it is also appreciated in its native form; a tough but flavorful cut, it lends itself particularly well to long, slow pot-roasting. Serve this pot-roast with mashed or boiled potatoes, if you like.

Click here to see the Cooking with Guinness story. 

Adapted from “The Country Cooking of Ireland” by Colman Andrews. 


Mix the mustard, thyme, and flour together on a large plate, then season generously with salt and pepper. Roll brisket in the flour mixture to coat it on all sides.

Melt the butter over medium-high heat in a heavy-bottom pot large enough to hold brisket. Cook brisket on all sides for 3-4 minutes per side or until it is well browned, then remove from pot and set aside.

Put onions and carrots in pot and cook, stirring frequently, for  5-6 minutes, or until they begin to brown. Season to taste with salt and pepper.

Increase heat to high and deglaze pot with beer and stock, stirring well and scraping up brown bits on the bottom. Set brisket on top of vegetables, reduce heat to low, cover pot tightly, and simmer for about 2 ½ hours, or until meat is very tender, turning about halfway through cooking. Check meat occasionally, and pour a bit more stock or water into the pan if it gets too dry.

To serve, slice brisket and arrange on a warmed platter, then drizzle pan juices over it. 


Calories per serving:

775 calories

Dietary restrictions:

Low Carb

Daily value:



  • Fat 226g 348%
  • Carbs 80g 27%
  • Saturated 96g 481%
  • Fiber 11g 46%
  • Trans 1g
  • Sugars 20g
  • Monounsaturated 92g
  • Polyunsaturated 9g
  • Protein 173g 347%
  • Cholesterol 914mg 305%
  • Sodium 938mg 39%
  • Calcium 317mg 32%
  • Magnesium 242mg 60%
  • Potassium 3,757mg 107%
  • Iron 16mg 89%
  • Zinc 40mg 266%
  • Phosphorus 1,735mg 248%
  • Vitamin A 1,725µg 192%
  • Vitamin C 31mg 51%
  • Thiamin (B1) 1mg 65%
  • Riboflavin (B2) 1mg 86%
  • Niacin (B3) 40mg 202%
  • Vitamin B6 5mg 237%
  • Folic Acid (B9) 185µg 46%
  • Vitamin B12 13µg 210%
  • Vitamin D 0µg 0%
  • Vitamin E 6mg 29%
  • Vitamin K 48µg 60%
Have a question about nutritional data? Let us know.
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