YIELD: Makes 8 to 10 servings
- 1/2 cup - flour
- 1 tsp. each - salt and pepper
- 4 to 5 lb. - pot roast, 7-blade, rump or top round
- 2 T - oil
- 1 can (14 oz.) - beef broth
- 1/2 cup - Weeks raw honey
- 1 cup - Irish ale, substitute apple cider, if desired
- 4 cloves - garlic, minced
- 2 tsp. - 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 375°F.
- 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.
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.
Courtesy American Honey Board