Prep 20 mins
Cook 10 hrs
Adapted from a recipe by Lori Titus of The Bee Folks.
- 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
- Combine flour, salt, and pepper. Dredge roast in flour mixture. Save remaining flour mixture for gravy.
- Heat oil in large skillet or frying pan, and sear roast on all sides until well browned.
- 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.).
- 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.
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.