Irish Honey Pot Roast
- Yield 10 servings
This roast beef, with a healthy serving of vegetables, can be roasted in the oven or cooked in a crockpot.
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon papper
- 1 -- (4- to 5-pound) pot roast, 7-blade, rump or top round
- 2 tablespoons oil
- 1 -- (14-ounce) can beef broth
- 1/2 cup honey
- 1 cup Irish ale, substitute apple cider, if desired
- 4 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 cups carrots, chopped
- 2 cups potatoes, chopped
- 2 cups parsnips, chopped
- 2 cups leeks, chopped
- 1/2 cup cold water
- Preheat oven to 375F.
- In a medium bowl, combine flour, salt and pepper. Dredge roast in flour mixture, coating all sides. Reserve remaining flour mixture.
- In a large Dutch oven, heat oil over medium-high heat. Add the roast and sear sides first until well browned. Next sear and brown the top and bottom of the roast, about 4 to 5 minutes each. Add broth, honey, ale, garlic and thyme. Cover and roast in oven for 1-1/2 hours. Add vegetables, cover and cook 1 hour more, or until meat is fork tender. Remove meat and vegetables to a platter and keep warm.
- To prepare gravy, add cold water to reserved flour mixture. Whisk water flour mixture into remaining juices in Dutch oven pan. Place Dutch oven over medium-high heat and bring mixture to a boil. Continue to stir and cook until thickened. Season to taste and serve with meat and vegetables.
Note: If desired you may slow cook the roast in a crock-pot. Follow directions above through browning of pot roast. Place vegetables in bottom of crock-pot and place meat on top, cutting as necessary to fit. Add remaining ingredients, except water. Cover and cook on low setting for 8 to 10 hours. Prepare gravy as above.