Recipe courtesy of Dave Lieberman

Red Wine Pot Roast with Honey and Thyme

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
  • Total: 2 hr 55 min
  • Prep: 10 min
  • Cook: 2 hr 45 min
  • Yield: 6 servings
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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

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.

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