Irish Pot Roast

Ingredients

12 cup flour
1 teaspoon salt
1 teaspoon black pepper, ground, fresh
3 12 lbs chuck-eye beef roast, or 3 12 lbs seven-bone roast or 3 12 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
12 cup honey
4 garlic cloves, minced,
2 teaspoons thyme, dried
12 cup cold water

Directions

Combine flour, salt, and pepper.
Dredge roast in flour mixture.
Save remaining flour mixture for gravy.
Heat oil in large skillet or frying pan, and sear roast on all sides until well browned.
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 375F oven for 2 1/2 hrs or until meat is very tender.
).
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.