By DrGaellon on March 23, 2009
"Adapted from a recipe by Lori Titus of The Bee Folks."
Serving Size: 1 (316 g)
Servings Per Recipe: 12
"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."