"Adapted from a recipe by Lori Titus of The Bee Folks."
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
carrots, cut in 2-inch chunks
red potatoes, cut in 2-inch chunks
leeks, cut in half lengthwise, washed well, and cut across in 1-inch pieces
parsnip, cut in 2-inch chunks
1 cup irish ale or 1 cup stout beer or 1 cup
hard apple cider
garlic cloves, minced
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.