Beef Honey Roast Recipes

Steps:

• Place potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; transfer to slow cooker. In a small bowl, combine next 9 ingredients; pour over top. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Slice beef and keep warm. Strain cooking juices, reserving vegetables and 1 cup liquid. Skim fat from reserved liquid; transfer liquid to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef and vegetables. If desired, top with fresh thyme.

Steps:

• 1. PREP/PREPARE
• 2. THE ROAST
• 3. Gather your ingredients.
• 4. Place a rack in the lower position, and preheat the oven to 275f (135c)
• 5. Rub the roast down with the oil, and then sprinkle with salt & pepper, to taste.
• 6. Place a pot over medium-high heat, and sear the roast on all sides, about 2 minutes, per side.
• 7. Remove the roast, and reserve.
• 8. THE BRAISING LIQUID
• 9. Gather your ingredients.
• 10. Add the ingredients to the pot, and reduce heat to medium.
• 11. Chef's Note: Use a wooden spoon to scrape the fonds off the bottom of the pot, and incorporate them into the braising liquid.
• 12. Bring up to a simmer, while stirring to incorporate all the ingredients.
• 13. Chef's Tip: Since this braising liquid contains a lot of bourbon, when it comes to a simmer, you might want to avoid the fumes... unless you want to get drunk.
• 14. Return the roast to the pot.
• 15. Tightly cover and place in the oven until fork tender, about 4 hours.
• 16. Chef's Note: If you are doing this in a slow cooker, add the seared roast, and other ingredients to the bowl of your slow cooker, and then set on low for 8 or 9 hours.
• 17. PLATE/PRESENT
• 18. Remove from the pot (or slow cooker), thickly slice, then plate with your favorite veggie and/or starch, and drizzle on some of that yummy sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

Steps:

• Preheat the oven to 350 degrees F.
• Season roast with salt and pepper. Heat oil in large oven-safe pot or Dutch oven over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total. Remove and set aside on a plate. Lower heat to medium and saute onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
• Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
• Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.