Honey and Thyme-Infused Red Wine Pot Roast
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Recipe Type: Main
Cook Time: 
Total Time: 
 
Ingredients
  • 1 bottom round roast, about 4 lbs.
  • Salt and freshly ground black pepper
  • 5 tablespoons vegetable oil
  • 3 small onions, medium diced
  • 1 head garlic (about 10 to 12 cloves), lightly smashed
  • 1 pound carrots (about 4 medium), cut roughly into 1½-inch pieces
  • 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
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. 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.
Recipe by RecipeRodeo.com at https://reciperodeo.com/1231