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- 2 pounds chuck roast, cut into eight pieces
- 1 bottle Guinness
- 2 tablespoons brown sugar
- 1 teaspoon dry thyme
- 2 bay leaves
- 1 tablespoon minced garlic
- 3 cups onion, large dice
- 1 pound carrots, peeled and quartered
- 3 tablespoons butter, softened
- 3 tablespoons flour
- 1 teaspoon dry mustard powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon gravy seasoning, such as Kitchen Bouquet
- 8 ounces dry egg noodles (we used the dumpling size)
- In a gallon zipper seal bag, place beef, beer, brown sugar, thyme and bay. Seal and marinate overnight.
- Three hours before dinner, preheat oven to 325 degrees and in a 2 quart casserole dish, place mixture from bag including all liquid, garlic, onions and carrots. Mix to combine.
- Cover with parchment and foil and cook for three hours.
- While beef is cooking, in a small bowl, mix butter, flour, mustard powder, salt and pepper. Set aside.
- After three hours remove beef from oven.
- Cook noodles according to package directions while making gravy.
- Place a strainer over a medium sauce pan and pour beef liquid to drain into pan. Place solids back in casserole dish. Heat beef liquid to hot. Microwave butter and flour mixture, also to hot (necessary to avoid lumps).
- With a wire whip, add hot butter and flour mixture to hot liquid and stir to combine to make the gravy. Add gravy seasoning and stir.
- Place strainer back over dish with meat and pour sauce through strainer back over meat and stir to mix in.
- Serve in a family-style bowl over the cooked noodles.
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