Irish Honey Pot Roast

  • Yield: 10 servings


1/2cup flour
1teaspoon salt
1teaspoon papper
1-- (4- to 5-pound) pot roast, 7-blade, rump or top round
2tablespoons oil
1-- (14-ounce) can beef broth
1/2cup honey
1cup Irish ale, substitute apple cider, if desired
4cloves garlic, minced
2teaspoons dried thyme
2cups carrots, chopped
2cups potatoes, chopped
2cups parsnips, chopped
2cups leeks, chopped
1/2cup cold water


  1. Preheat oven to 375F.
  2. In a medium bowl, combine flour, salt and pepper. Dredge roast in flour mixture, coating all sides. Reserve remaining flour mixture.
  3. 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.
  4. 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.