Dinner · Part 3 of 3: Tips & recipe card

Guinness Onion Brown Gravy Bottom Round Roast Tips, FAQ & printable recipe

Name: Guinness Onion Brown Gravy Bottom Round Roast
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Irish-American
Ingredients: 3 1/2 lb beef bottom round roast; 1 lb pearl onions, peeled; 1 bottle (12 oz) Guinness draught stout; 2 cups beef brown gravy; 2 tbsp unsalted butter, cut into pats; 6 brioche slider buns, toasted

By Clara Weller · Oct 28, 2026

Shredded beef and onions in a dark gravy in a slow cooker

Prep: 10 min
Cook: 8 h
Total: 8 h 20 min
Serves: 6

Includes 10 min resting

Tips for success

For the best flavor, use a good-quality stout. Guinness is the classic choice, but any dark beer will work. If you prefer a non-alcoholic version, use a non-alcoholic stout and add an extra 1/2 cup of beef broth.

The alcohol cooks off during the long simmer, leaving behind the malty, slightly bitter notes that make this dish so distinctive.

To make the gravy even richer, you can skim off some of the fat after cooking and whisk in a slurry of cornstarch and cold water to thicken it further. But the gravy is already quite thick from the slow reduction, so this is optional.

For a more intense onion flavor, sauté the pearl onions in butter before adding them to the slow cooker—this caramelizes their sugars and adds another layer of depth.

Variations

Mushroom Stout Roast: Add 8 oz sliced cremini mushrooms along with the onions. They'll absorb the stout and gravy, adding an earthy depth. Sauté them first for extra flavor, or just toss them in.
Smoky Paprika Version: Stir 1 tsp smoked paprika and 1/2 tsp cayenne into the gravy before pouring. This adds a subtle smoky heat that pairs well with the stout. Adjust the amount to your spice preference.
Herb-Infused Gravy: Add 2 sprigs fresh thyme and 1 sprig rosemary to the slow cooker with the gravy. Remove them before serving. The herbs infuse the sauce with a fragrant, savory note.
Vegetable-Loaded Roast: Add 2 carrots, cut into chunks, and 2 celery stalks, sliced, along with the onions. They'll cook until tender and add sweetness and texture. This makes it a complete one-pot meal.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Freezer: Freeze the cooled beef and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little beef broth or water if the gravy is too thick.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the gravy has thickened too much.

This recipe is perfect for making ahead. You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert in the slow cooker and cook as directed.

You may need to add 30 minutes to the cooking time if starting from cold. The cooked roast also freezes well; see freezer instructions below.

Serving ideas

Serve the shredded beef on toasted brioche slider buns for a fun, hand-held meal. The sweet, buttery buns contrast beautifully with the rich, savory beef. Add a side of coleslaw or pickles for crunch and acidity to cut through the richness. This is a great option for parties or game-day spreads.

Alternatively, serve the beef over mashed potatoes, egg noodles, or polenta to soak up the delicious gravy. The onions become sweet and tender, and they're a wonderful addition to the plate.

A simple green salad with a tangy vinaigrette would balance the meal nicely. Garnish with fresh parsley if desired, though the video doesn't include it.

Frequently asked questions

Can this recipe be made with a different cut of beef?

Yes, chuck roast or brisket are excellent substitutes. They have similar marbling and will become tender with the same low-and-slow cooking method. Adjust the cooking time as needed; chuck may take slightly longer, while brisket may be done a little earlier. The key is to cook until fork-tender.

Can the alcohol in the Guinness be omitted?

Absolutely. Use a non-alcoholic stout or replace the Guinness with an equal amount of beef broth. The flavor will be slightly less complex, but still delicious. If using non-alcoholic stout, you may want to add a teaspoon of molasses or brown sugar to mimic the malty sweetness.

Why is the roast not falling apart after 8 hours?

If the roast isn't fork-tender, it may need more time. Every slow cooker runs at a slightly different temperature, and the size and shape of the roast can also affect cooking time. Continue cooking on low, checking every 30 minutes, until the meat shreds easily. Also, ensure the roast is submerged enough in liquid; add a little broth if needed.

Can this recipe be cooked on high instead of low?

Yes, you can cook on high for 4 to 5 hours. The result will be similar, though the meat may be slightly less tender than when cooked on low for 8 to 10 hours. The low-and-slow method is preferred for breaking down connective tissue, but high works in a pinch.

How should leftover roast be reheated?

The best way is to reheat gently on the stovetop in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of beef broth or water if the gravy has thickened too much. The microwave also works, but be careful not to overheat, as the beef can become tough.

Recipe card

Guinness Onion Brown Gravy Bottom Round Roast

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

3 1/2 lb beef bottom round roast
1 lb pearl onions, peeled
1 bottle (12 oz) Guinness draught stout
2 cups beef brown gravy
2 tbsp unsalted butter, cut into pats
6 brioche slider buns, toasted

Instructions

Place the beef bottom round roast in the center of the slow cooker. Scatter the peeled pearl onions around the roast, tucking some underneath for even cooking.
Slowly pour the Guinness stout over the roast and onions, allowing it to pool in the bottom of the slow cooker. The liquid should come about halfway up the roast.
Pour the beef brown gravy over the roast and onions. Dot the top of the roast with the butter pats, distributing them evenly.
Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender and shreds easily. The internal temperature should reach at least 145°F (63°C) for safety; for shredding, cook until it exceeds 190°F (88°C). Let it rest for 3 minutes before slicing.
Turn off the slow cooker. Using tongs, transfer the roast to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute.
Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker and stir gently to coat with the gravy.
Spoon the beef and onions onto the toasted brioche slider buns. Drizzle with extra gravy from the slow cooker.

Contains: gluten, milk, eggs, sulfites

Estimated nutrition per serving

Calories: 520
Protein: 42 g
Carbohydrates: 20 g
Fat: 28 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.