Guinness Braised Akaushi Wagyu Chuck Roast

In this blog we will share one of our favorite slow-cooked comfort dishes – Guinness Braised Akaushi Wagyu Chuck Roast. Rich Guinness stout, aromatic herbs, and pasture-raised Akaushi Wagyu come together to create an incredibly tender roast with deep, bold flavor. This hearty dish is perfect for a weekend dinner, family gathering, or St. Patrick’s Day celebration.

Ingredients:

• 3–4 lbs Akaushi Wagyu chuck roast
• 2 tbsp kosher salt
• 1 tbsp freshly cracked black pepper
• 2 tbsp olive oil
• 1 large yellow onion, sliced
• 4 cloves garlic, smashed
• 4 carrots, peeled and cut into large pieces
• 1 lb baby potatoes
• 1 bottle (14.9 oz) Guinness stout
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 3 sprigs fresh thyme
• 2 sprigs rosemary
• 2 bay leaves
• 1 tbsp butter
• Fresh thyme for garnish

Instructions:

Season the roast:

• Pat the Akaushi Wagyu chuck roast dry with paper towels.
• Season generously with kosher salt and freshly cracked black pepper on all sides.
• Let the roast rest at room temperature for about 30 minutes before cooking.

Sear the beef:

• Heat a large Dutch oven or heavy cast iron pot over medium-high heat.
• Add olive oil and sear the chuck roast for 3–4 minutes per side until a deep brown crust forms.
• Remove the roast and set it aside.

Build the flavor base:

• In the same pot, add sliced onions and cook for about 4–5 minutes until softened and slightly caramelized.
• Add garlic and tomato paste and cook for another minute while stirring.
• Pour in the Guinness stout to deglaze the pan, scraping the browned bits from the bottom.
• Let the liquid simmer for 2–3 minutes to cook off the alcohol.

Add braising ingredients:

• Add beef stock, Worcestershire sauce, and brown sugar to the pot.
• Stir in thyme, rosemary, and bay leaves.
• Return the chuck roast to the pot and place carrots and baby potatoes around the meat.
• The liquid should reach about halfway up the roast.

Braise the roast:

• Cover the pot with a lid and place it in a 325°F oven.
• Braise for about 2½ to 3 hours until the roast becomes fork-tender.

Finish the sauce:

• Remove the roast and vegetables from the pot.
• Simmer the braising liquid uncovered for 10–15 minutes until slightly thickened.
• Whisk in butter to create a smooth, glossy sauce.
• Season with salt and pepper to taste.

Rest and serve:

• Slice the chuck roast against the grain.
• Serve with the braised carrots, potatoes, and plenty of the rich Guinness sauce.
• Garnish with fresh thyme and enjoy.

Optional Variations:

• Extra Rich Sauce: Add 1 oz of dark chocolate during braising to deepen the stout flavor.
• Vegetable Upgrade: Add parsnips or pearl onions for additional sweetness and texture.
• Mashed Potato Pairing: Serve over creamy mashed potatoes to soak up the Guinness braising sauce.