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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
673
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).