Irish Pot Roast

DrGaellon's Note:

Adapted from a recipe by Lori Titus of The Bee Folks.

• Total Time: 10 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 10 hrs

Ingredients:

Servings: 12

• 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 3 1/2 lbs chuck-eye beef roast or 3 1/2 lbs seven-bone roast or 3 1/2 lbs top-blade roast
• 2 tablespoons vegetable oil
• 2 cups carrots, cut in 2-inch chunks
• 2 cups red potatoes, cut in 2-inch chunks
• 2 medium leeks, cut in half lengthwise, washed well, and cut across in 1-inch pieces
• 2 medium onions, chopped
• 1 cup parsnip, cut in 2-inch chunks
• 2 cups beef broth
• 1 cup irish ale or 1 cup stout beer or 1 cup hard apple cider
• 1/2 cup honey
• 4 garlic cloves, minced
• 2 teaspoons dried thyme
• 1/2 cup cold water

Directions:

1. Combine flour, salt, and pepper. Dredge roast in flour mixture. Save remaining flour mixture for gravy.
2. Heat oil in large skillet or frying pan, and sear roast on all sides until well browned.
3. In crockpot, layer vegetables, ale, and beef broth on the bottom, then meat, then honey, then onions, garlic, and thyme. Cook on low for 8-10 hours, or on high 4-5 hours. (Alternatively, roast in a 375°F oven for 2 1/2 hrs or until meat is very tender.).
4. Mix water and reserved flour in bowl. Drain juices from crockpot into a saucepan. Bring to a boil, then add flour slurry. Cook on medium-high heat until thick and bubbly.

Reviews

[Meghan]

I didn't have parsnips or leeks on hand, so just added some extra carrots and potatoes. Also instead of beefstock and the ale, I used a 16 oz. can of strongbow cider. I think that pouring the honey on top of the roast, then putting the garlic on top is SO key for the full flavor. I roasted in a dutch oven and this was one of my favorite roasts to date out of it.