YIELD: Makes 8 to 10 servings
INGREDIENTS
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 – Pahrump 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
DIRECTIONS
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.
TIP
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.