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Dinner Outside

Buzz-Worthy Bites 

From Hive to Table: Farmhouse Recipes

Irish Honey Pot Roast

A slow-braised, fork-tender pot roast with root vegetables and a rich, herb-infused honey gravy. Crafted with Wild Harvest Honey, this comforting classic gets a warm, slightly sweet twist—perfect with Gingerbread, Bourbon, Cinnamon, or Wild Harvest Raw Honey.

🍯 Irish Honey Pot Roast

Made with Wild Harvest Honey Farm’s Raw and Infused Honeys

YIELD: Serves 8 to 10

🌿 Ingredients:

  • 1/2 cup flour

  • 1 tsp each salt and pepper

  • 4–5 lb pot roast (7-blade, rump, or top round)

  • 2 tbsp oil

  • 1 can (14 oz) beef broth

  • 1/2 cup Wild Harvest Honey – try Gingerbread, Bourbon, Cinnamon, or Wild Harvest Raw Honey

  • 1 cup Irish ale (or substitute apple cider)

  • 4 cloves garlic, minced

  • 2 tsp dried thyme

  • 2 cups carrots, chopped

  • 2 cups potatoes, chopped

  • 2 cups parsnips, chopped

  • 2 cups leeks, chopped

  • 1/2 cup cold water

🔥 Directions:

  1. Preheat oven to 375°F.

  2. In a bowl, mix flour, salt, and pepper. Dredge roast in flour mixture, coating all sides. Set aside remaining flour mixture.

  3. In a large Dutch oven, heat oil over medium-high. Sear roast on all sides until deeply browned (about 4–5 minutes per side).

  4. Add broth, Wild Harvest Honey, ale (or cider), garlic, and thyme. Cover and roast in the oven for 1½ hours.

  5. Add all chopped vegetables to the pot. Cover and cook 1 hour longer, or until meat is fork-tender.

  6. Remove roast and vegetables to a platter and keep warm.

  7. To make gravy: whisk reserved flour mixture with cold water. Stir into pan juices over medium-high heat, whisking constantly until thickened. Season to taste.

  8. Serve roast sliced with vegetables and honey-thyme gravy.

🌟 Honey Pairing Ideas:

  • Warm & seasonal: Gingerbread or Cinnamon Infused Honey

  • Rich & bold: Bourbon Infused Honey

  • Classic & comforting: Wild Harvest Raw Honey

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