Irish Pot Roast

Name: Irish Pot Roast
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 20 min
Yield: 12 serving(s)
Ingredients: 118.29 ml flour; 4.92 ml salt; 4.92 ml fresh ground black pepper; 1587.57 g seven-bone roast or 1587.57 g top-blade roast; 29.58 ml vegetable oil; 473.18 ml carrots, cut in 2-inch chunks; 473.18 ml 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; 236.59 ml parsnip, cut in 2-inch chunks; 473.18 ml beef broth; 236.59 ml stout beer or 236.59 ml hard apple cider; 118.29 ml honey; 4 garlic cloves, minced; 9.85 ml dried thyme; 118.29 ml cold water

Submitted by DrGaellon

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

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Ready In:: 10hrs 20mins
Ingredients:: 16
Serves:: 12

ingredients

118.29 ml flour
4.92 ml salt
4.92 ml fresh ground black pepper
1587.57 1587.57 g seven-bone roast or 1587.57 g top-blade roast
29.58 ml vegetable oil
473.18 ml carrots, cut in 2-inch chunks
473.18 ml 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
236.59 ml parsnip, cut in 2-inch chunks
473.18 ml beef broth
236.59 236.59 ml stout beer or 236.59 ml hard apple cider
118.29 ml honey
4 garlic cloves, minced
9.85 ml dried thyme
118.29 ml cold water

directions

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.

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Reviews

Good one! I love the honey, which makes this pot roast special. I could not fit all the veggies in my slow cooker, so had to leave out some, but made sure to include the ones that contribute to the flavour, like leeks and parsnips. Never mind the potatoes. I used stout and 2 beef stock cubes, thus reducing liquid amount by 2 cups. Meat and veggies produce plenty by themselves, so had plenty gravy, in the end. Very good!

rosslare
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.

Meghan

RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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