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


  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.



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