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This cannabis-infused honey whiskey beef stew will have you salivating like one of Pavlov's dogs with the sweet and spicy aroma of honey and whiskey. Not only will the smell make the neighbors jealous, but it is so easy to make and clean up with the use of the crockpot. If you don't have a crockpot, don't worry, just bake it at 340F for 3+ hours or until completely cooked and falling apart when shredded with forks, basting every 30 minutes and adding more liquid if necessary. The cook time will vary depending upon the size of the pot roast, smaller roasts take less time to cook than larger roasts. To make the stew stronger, add cannaoil, cannabutter, or cannabis tincture to the recipe when adding the liquid ingredients. Save any leftover juice to make a cannabis infused honey whiskey gravy perfect to serve over mashed potatoes!
Prep Time: 15 minutes
Cook Time: 8+ hours @ low 4+ hours @ high
Ingredients:
5-6 pound beef roast
2 cups potatoes, quartered
2 cups baby carrots
1/4 cup celery
1 small onion quartered
1 cup favorite whiskey
1 cup water
1/4 cup salt
2 tablespoons ground black pepper
3 cloves garlic, minced
1/2 cup cannahoney
1/4 cup brown sugar
Directions:
In a large crockpot set to low heat, add the beef roast.
Then add the potatoes, carrots, celery, and onion around the roast.
Next, add the whiskey and water to the crockpot.
Season the roast and vegetables with the salt, pepper, and garlic
Drizzle the cannahoney over the top of the beef roast and vegetables.
Sprinkle the brown sugar over the contents of the crockpot and place the lid on tight.
When the roast has finished cooking remove the vegetables from the crockpot into a separate bowl covered tightly with foil to keep warm.
Shred the beef roast with 2 forks or meat shredder.
Allow the shredded beef to soak up the crockpot juice and add the vegetables back into the crockpot. Stir well and allow to cook on low for 10 minutes.
Stir the stew well and serve with fresh crusty bread.