Irish Honey Pot Roast

Irish Honey Pot Roast

YIELD: Makes 8 to 10 servings


1/2 cup - flour

1 tsp. each - salt and pepper

4 to 5 lb. - pot roast, 7-blade, rump or top round

2 T - oil

1 can (14 oz.) - beef broth

1/2 cup - honey

1 cup - Irish ale, substitute apple cider, if desired

4 cloves - garlic, minced

2 tsp. - dried thyme

2 cups - carrots, chopped

2 cups - potatoes, chopped

2 cups - parsnips, chopped

2 cups - leeks, chopped

1/2 cup - cold water


Preheat oven to 375°F.

In a medium bowl, combine flour, salt and pepper. Dredge roast in flour mixture, coating all sides. Reserve remaining flour mixture.

In a large Dutch oven, heat oil over medium-high heat. Add the roast and sear sides first until well browned.

Next sear and brown the top and bottom of the roast, about 4 to 5 minutes each.

Add broth, honey, ale, garlic and thyme. Cover and roast in oven for 1 1/2 hours.

Add vegetables, cover and cook 1 hour more, or until meat is fork tender.

Remove meat and vegetables to a platter and keep warm.

To prepare gravy, add cold water to reserved flour mixture. Whisk water-flour mixture into remaining juices in Dutch oven pan. Place Dutch oven over medium-high heat and bring mixture to a boil. Continue to stir and cook until thickened. Season to taste and serve with meat and vegetables.


If desired you may slow cook the roast in a crock-pot. Follow directions above through browning of pot roast. Place vegetables in bottom of crock-pot and place meat on top, cutting as necessary to fit. Add remaining ingredients, except water. Cover and cook on low setting for 8 to 10 hours. Prepare gravy as above.