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Irish Honey Pot RoastGive your pot roast an Irish twist with honey and beer. Recipe courtesy of National Honey Board.

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March 2009

Product Reviews / Main Nibbles / Meat & Poultry

Recipe: Irish Honey Pot Roast

With Savory Vegetables & Irish Ale

 

This recipe is delicious any time of the year, but can be part of a special dinner on St. Patrick’s Day. What makes this recipe so Irish? The addition of Irish ale to the broth mixture in which the roast is cooked. Yields 8 to 10 servings.

Here’s an entire Irish menu—serve a cheese course of Irish cheeses and Irish beers before the cheesecake. Of course, you’ll want to start with a green salad with fresh green herbs—snipped parsley, basil and chives, for example.

Ingredients

  • 1/2 cup flour
  • 1 teaspoon each salt and pepper
  • 4 to 5 pound pot roast (7-blade, rump or top round)
  • 2 tablespoons oil
  • One 14-ounce can beef broth
  • 1/2 cup honey
  • 1 cup Irish ale (or substitute apple cider)
  • 4 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 2 cups each chopped carrots, potatoes, parsnips and leeks
  • 1/2 cup cold water

Preparation

  1. Preheat oven to 375°F.
  2. In a medium bowl, combine flour, salt and pepper. Dredge roast in flour mixture, coating all sides. Reserve remaining flour mixture.
  3. 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.
  4. Add vegetables, cover and cook 1 hour more, or until meat is fork tender. Remove meat and vegetables to a platter and keep warm.
  5. 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.
  6. Note: 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.

 

Recipe © National Honey Board. All rights reserved. All other material © copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.



 


 



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