Sue Bee Honey Irish Pot Roast
Serves 8
  1. 1/2 cup Sue BeeĀ® Honey
  2. 2 cups leeks, chopped
  3. 2 cups parsnips, chopped
  4. 2 cups potatoes, chopped
  5. 2 cups carrots, chopped
  6. 2 teaspoons dried thyme
  7. 4 cloves garlic, minced
  8. 1 cup apple cider
  9. 14 oz. can Beef broth
  10. 4 to 5 lb. Beef pot roast: rump, top round or 7-blade
  11. 2 tablespoons oil
  12. 1 teaspoon each, salt and pepper
  13. 1/2 cup flour
  14. 1/2 cup cold water
  1. Preheat oven to 375 F.
  2. In medium bowl, combine flour, salt and pepper.
  3. Dredge roast in flour mixture, coating all sides.
  4. Reserve remaining flour mixture.
  5. In large Dutch oven, heat oil over medium-high heat.
  6. Add the roast and sear top, bottom and sides until well browned, about 4 to 5 minutes each.
  7. Add Sue Bee Honey, broth, cider garlic and thyme.
  8. Cover and roast in oven for 1 1/2 hours.
  9. Add vegetables, cover and cook 1 hour more, or until meat is fork tender.
  10. Remove meat and vegetables to a platter and keep warm.
  11. To prepare gravy, add cold water to reserved flour mixture.
  12. Whisk water-flour mixture into juices in Dutch oven pan, then place pan over medium-high heat and bring mixture to a boil.
  13. Continue to stir and cook until thickened.
  14. Spoon over meat and vegetables.
Slow cooker directions
  1. Brown meat as directed above.
  2. Place vegetables in bottom of slow cooker and meat on top, cutting as needed to fit.
  3. Add remaining ingredients, except water.
  4. Cover and cook on low setting for 8 to 10 hours.
  5. Prepare gravy as above.
Sue Bee Honey