Irish Pot Roast

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

• Ready In: 10 hrs 20 mins
• Serves: 12

Ingredients

• 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

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.