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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 12 |
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Adapted from a recipe by Lori Titus of The Bee Folks. Ingredients:
1/2 cup flour |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
3 1/2 lbs chuck-eye beef roast or 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 cup irish ale or 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.
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