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Red Wine Pot Roast with Honey and Thyme Recipe

Red Wine Pot Roast with Honey and Thyme

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (78)

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Average Rating:

Total Reviews: 78

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  • on April 26, 2013

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    This is an excellent recipe and, although I use a lot of Food Network recipes and like them, this is one that I felt should have a review because it is so good. We substituted leeks for the 3 small onions because we had them on hand and wanted to use them up, and it just made the pot roast so tasty. We will definitely be making this one again!

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  • on April 19, 2012

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    I always change up recipes but was feeling a little lazy the night I made this so I followed it to a T and it was soooooooooooooooo good!!!!!!!!!!

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  • on January 04, 2012

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    This is my go-to roast recipe. The tastes are divine. The honey flavors the vegetables and the thyme complements the beef. Slow roasting all the goodness together. Love it!!!

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  • on December 20, 2011

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    I'm not a big fan of pot roast but made this for friends who are. It got RAVE reviews!! And even I loved it! This is a winner!!!

    I only did the meat - in a slow cooker - and I roasted veggies separately - using some left over thyme. In lieu of red wine I used up some port we hadn't liked for drinking and used the better than boullion (vegetable paste with more port instead of water which made it rich and earthy. It was so tender I had difficulty getting it out of the crock pot. I also made a gravy from the cooking liquid. Leftovers made great "philly" cheesesteaks the next day!!

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  • on November 20, 2011

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    this was so so so easy to do. The honey makes it taste so good. very comfort
    food. makes the kichen smeal so good.

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  • on November 05, 2011

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    with some serious changes this would be very good. meat was really tough. not even close to fork tender. veggies were super hard. they needed a microwave rescue. luckily i didn't have guests over to eat this. i would have been embarrassed. that was a lot of time and money for a result that wasn't very good.

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  • on October 09, 2011

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    I loved the flavor but should the oven temperature be 325 instead of 350? The roast was a bit overdone and a bit tough.

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  • on September 26, 2011

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    For a recent birthday, I was given an enamel cast iron dutch oven and couldn't wait to BRAISE!!! I have a special recipe red wine molasses beef stew that I'm known for, so I decided to try this recipe as it seemed the closest. The only changes I made were that I substituded molasses for honey and rosemary for thyme. Also, I allowed the braising to continue for an extra 20-30 minutes before adding the potatoes. It was absolutely, positively spectacular!! Pretty safe to say, I will never be making my stew version again.

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  • on August 23, 2011

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    It was as good as it looked, and that was wonderful. I did change from wine to beer, because I did not have any in the house. It still turned out great. Terrific recipe on a cool and rainy day.

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  • on June 25, 2011

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    I've been cooking for more than 40 years and this is the best bottom round that I've ever made! I didn't add potatoes (my family likes mashed potatoes so I strained the cooking liquid and removed the carrots. I then made a roux out of butter and flour, added the cooking liquid and made a gravy that my husband wants to put in jars and sell! I must admit the cooking liquid made the silkiest and tastiest gravy ever!! Thanks Dave Lieberman!!!

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