YIELD: Makes 8 to 10 servings
1 tsp. each-
salt and pepper
4 to 5 lb.-
7-blade, rump or top round
1 can (14 oz.)-
substitute apple cider, if desired
Preheat oven to 375°F.
In a medium bowl, combine flour, salt and pepper. Dredge roast in flour mixture, coating all sides. Reserve remaining flour mixture.
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.
Add vegetables, cover and cook 1 hour more, or until meat is fork tender.
Remove meat and vegetables to a platter and keep warm.
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.
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.