Red Wine Pot Roast with Honey and Thyme

Name: Red Wine Pot Roast with Honey and Thyme
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT2H45M0.000S
Total time: P0Y0M0DT2H55M0.000S
Yield: 6 servings
Ingredients: 1 bottom round roast, about 4 pounds; 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 1 1/2-inch pieces; 2 cups low-sodium chicken, beef, or vegetable broth; 2 cups medium-bodied red wine; 2 1/2 tablespoons honey; 5 to 6 sprigs fresh thyme; 2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes

Recipe courtesy of Dave Lieberman

Watch how to make this recipe.

Red Wine Pot Roast with Honey and Thyme

0 Reviews

I couldn't leave a meat section without a pot roast recipe. This is the ultimate one pot meal and so low maintenance. Pot roast is an inexpensive way to get a lot of tasty meat. The honey and thyme add a really nice perfume to the dish.

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

965

Total Fat

48

Saturated Fat

15

Carbohydrates

51

Dietary Fiber

6

Sugar

14

Protein

67

Cholesterol

222

Sodium

1742

Total: 2 hr 55 min
Prep: 10 min
Cook: 2 hr 45 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

965

Total Fat

48

Saturated Fat

15

Carbohydrates

51

Dietary Fiber

6

Sugar

14

Protein

67

Cholesterol

222

Sodium

1742

Total: 2 hr 55 min
Prep: 10 min
Cook: 2 hr 45 min

Ingredients

1 bottom round roast, about 4 pounds

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 1 1/2-inch pieces

2 cups low-sodium chicken, beef, or vegetable broth

2 cups medium-bodied red wine

2 1/2 tablespoons honey

5 to 6 sprigs fresh thyme

2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes

Directions

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.