Irish Pot Roast

READY IN: 10hrs 20mins
Recipe by DrGaellon

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

Top Review by 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.

Ingredients Nutrition


  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.

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