2 cups low-sodium chicken, beef, or vegetable broth
2 cups medium-bodied red wine
2½ tablespoons honey
5 to 6 sprigs fresh thyme
2 pounds russet potatoes, peeled and cut into 1½ to 2-inch cubes
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Season roast with salt and pepper. Heat oil in large oven-safe pot 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 sauté 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.