Irish Pot Roast

READY IN: 10hrs 20mins
Recipe by DrGaellon

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

Top Review by rosslare

Good one! I love the honey, which makes this pot roast special. I could not fit all the veggies in my slow cooker, so had to leave out some, but made sure to include the ones that contribute to the flavour, like leeks and parsnips. Never mind the potatoes. I used stout and 2 beef stock cubes, thus reducing liquid amount by 2 cups. Meat and veggies produce plenty by themselves, so had plenty gravy, in the end. Very good!

Ingredients Nutrition

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.

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