Irish Honey Pot Roast

YIELD: 6-8 servings

½ cup flour
1 tsp. salt
1 tsp. pepper
4-5 lb. pot roast, rump or top round
2 Tbsps. oil
14 oz. beef broth
½ cup honey
1 cup Irish ale or substitute apple cider
4 cloves garlic, minced
2 tsps. dried thyme
2 cups carrots, chopped
2 cups potatoes, chopped
2 cups parsnips, chopped
2 cups leeks, chopped
½ cup cold water

1.    Preheat oven to 375°F. In medium bowl, combine flour, salt and pepper. Dredge roast in mixture, coating all sides. Reserve remaining flour. In large Dutch oven, heat oil over medium-high heat. Add roast and sear sides until well browned, about 5 minutes each.
2.    Add broth, honey, ale, garlic and thyme. Cover and roast in oven 1 ½ hours. Add vegetables, cover and cook 1 hour more, or until meat is fork tender. Remove meat and vegetables to platter and keep warm.
3.    For gravy, add cold water to reserved flour. Whisk water-flour mixture into remaining juices in Dutch oven. Place oven over medium-high heat and bring mixture to boil. Continue to stir and cook until thickened. Season to taste and serve with meat and vegetables.