Irish Honey Pot Roast with Veggies

Irish Honey Pot Roast with Veggies

Weeks Irish Pot Roast with Honey

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


  1. Preheat oven to 375°F.
  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.
  4. Next sear and brown the top and bottom of the roast, about 4 to 5 minutes each.
  5. Add broth, honey, ale, garlic and thyme. Cover and roast in oven for 1 1/2 hours.
  6. Add vegetables, cover and cook 1 hour more, or until meat is fork tender.
  7. Remove meat and vegetables to a platter and keep warm.
  8. 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

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