Corned beef usually gets the spotlight when people think about a Reuben sandwich, but a slow braised chuck roast can take it to another level. When cooked low and slow in Guinness stout, chuck roast becomes tender, rich, and deeply flavorful while still staying sliceable for sandwiches.
This version builds a Reuben around Guinness braised beef, tangy sauerkraut, and a creamy herb horseradish Gruyère spread, all grilled between buttery rye bread. The result is a sandwich that’s hearty, balanced, and perfect for a cold day or a St. Patrick’s Day cook.
Tools Used
Staub Cast Iron Dutch Oven – https://amzn.to/4unxD0X
Large Stainless Steel Pan – https://amzn.to/4aGCyCy
Wüsthof Serrated Knife – https://amzn.to/4sg4AdW
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Ingredients
Guinness Braised Beef
3 lb chuck roast
Lucky Cajun Black Label seasoning
3 tbsp butter
1 onion, diced
2 medium carrots, chopped
1 large celery stalk, chopped
1 tbsp sea salt
1 (22 oz) bottle Guinness stout
2 cups beef stock
2 bay leaves
2 tbsp mustard
A few splashes Worcestershire sauce
Herb Horseradish Gruyère Spread
½ cup fresh chives, roughly chopped
½ cup Italian parsley, chopped
2 tbsp horseradish
1 tbsp fresh cracked pepper
¼ cup mayo
8 oz cream cheese, room temperature
8 oz Gruyère, grated
Sandwich
Rye bread
Sauerkraut, squeezed dry
Butter
Braised beef
Guinness au jus
Instructions
1. Sear the Roast
Season the 3 lb chuck roast generously with Lucky Cajun Black Label.
Heat 3 tablespoons butter in a large stainless steel pan and sear the roast on all sides until it develops a deep brown crust.
2. Build the Braise
Remove the roast and place it in the Staub Dutch oven.
Add to the same pan:
diced onion
carrots
celery
Cook while scraping up the browned bits from the pan.
Add 1 tablespoon sea salt.
Pour in:
1 bottle Guinness stout
2 cups beef stock
2 bay leaves
2 tablespoons mustard
a few splashes Worcestershire sauce
Bring to a simmer.
Pour the braising liquid and vegetables over the roast.
3. Braise
Cover the Dutch oven and place it in a 350°F oven for about 3 hours.
The beef should be fork tender but still sliceable, not falling apart into shreds.
4. Make the Herb Horseradish Gruyère Spread
In a food processor combine:
chives
parsley
horseradish
cracked pepper
mayo
cream cheese
Blend until smooth and creamy.
Fold in 8 oz grated Gruyère and set aside.
5. Build the Sandwich
Slice the braised beef.
Spread the herb horseradish Gruyère mixture on rye bread.
Layer:
braised beef
squeezed sauerkraut
6. Grill the Reuben
Butter the outside of the bread.
Place on a buttered griddle over medium-low heat.
You want the butter sizzling but not burning.
Cook until:
bread is golden
cheese is warm
beef is heated through
Finish
Slice the sandwich and dip into the Guinness au jus.
You end up with:
tender Guinness braised beef
tangy sauerkraut
creamy horseradish Gruyère
crispy buttery rye bread
It’s a Reuben sandwich that absolutely crushes traditional corned beef.
Kitchen Fix Takeaway
Great sandwiches come from building layers of flavor.
Slow braising turns chuck roast tender.
Bright horseradish and herbs balance the richness.
A slow buttery griddle creates the perfect crisp rye.
Put those together and the classic Reuben gets a serious upgrade.
Leftover Love Story
If you end up with leftover braised beef and herb horseradish Gruyère spread, there’s an easy way to turn it into another meal.
Stir the cheese spread into warm mashed potatoes until creamy and smooth. The horseradish, herbs, and Gruyère melt into the potatoes and build a rich base.
Slice or shred the leftover Guinness braised beef and warm it gently in the au jus.
Spoon the mashed potatoes into a bowl, pile the beef on top, and finish with a little of the braising jus.
It’s a simple way to stretch the cook into another comforting meal the next day.
Recipe FAQ
Can you use chuck roast for Reuben sandwiches?
Yes. When braised slowly, chuck roast becomes tender and flavorful while remaining sliceable, making it a great substitute for corned beef.
Why braise beef in Guinness?
Guinness stout adds depth, malt sweetness, and bitterness that balance the richness of the beef.
Can this braised beef be made ahead?
Yes. Braised beef actually improves when made a day ahead because the flavors deepen overnight.
