Irish Pot Roast

Name: Irish Pot Roast
Ingredients: 1/2 cup flour; 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 3 1/2 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 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

16 ingredients

4 steps

Ingredients

1/2 cup flour
1 teaspoon salt
1 teaspoon fresh ground black pepper
3 1/2 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 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.