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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

Showing 31-40 of 78

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  • on July 31, 2007

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    Delicious, easy and only one pot. What more could you want?

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  • on May 16, 2007

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    The hint of sweetness combined with the wine and broth was unique and turned out to be really delicious. I used a boneless chuck roast and it came out really tender. I did all the steps up through adding the wine, broth, and honey in the morning and let it sit until I came home from work. I don't know if the extra marinating added anything to the dish, but this is the best pot roast I have made. My roommate and I are looking forward to the leftovers already!

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  • on May 14, 2007

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    My sister and I made this for mother's day. It was our first pot roast ever, but we knew it was one of Mom's favorite meals. She went nuts for it! She went on and on about how great it was! We used a large chuck roast since that was all my store had, but everything else we did exactly as instructed. I haven't made anything other than queso in a crockpot before, but if others say it works, I may give this one a try and have it more often!

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  • on April 10, 2007

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    My husband didn't speak to me during the whole meal....that is because he was too busy enjoying it to the very last bite...he gave it awesome reviews, although I've had my share of pot roast horror stories in the past...The only thing I would recommend is definitely lower the temperature. 350 degrees for 2 hours was enough to cook my roast, therefore I didn't need the extra 40 minutes. Also, to thicken the sauce, I added some celery and substitute yuccca (casavain stead of potatoes. Definitely a winner in my kitchen!!

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  • on March 27, 2007

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    This pot roast is incredible.

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  • on March 11, 2007

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    Cooking for 2 adults and a 2 year old. Easy preparation, my 2 year old who loves to cook, had a blast adding ingredients to the pot. Tastes great! Plenty of leftovers...!

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  • on March 08, 2007

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    The flavor of the pot roast was excellent. Next time I'll add more vegetables (less potatoes, more carrots and maybe some parsnips. The sauce was great but there was not enough so I may increase the amount of wine and broth to yield more sauce. The flavor was fantastic and the meat was tender. It was great comfort food.

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  • on February 27, 2007

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    the only reason i gave this a 4 instead of a 5 is because my oven is small and therefore runs a bit hot. also i had to move the rack down to the bottom to make the dutch oven fit. naturally, i ended up with a VERY reduced sauce...probably should have added some water here and there throughout the cooking time.... anyway, i ended up stirring in 2 cups of water about 15 mins before i served it. it ended up being very good (but a little overwhelming. despite all this, my boyfriend told me to never make him a pot roast any other way again! so in conclusion, i'd say this was a success!...and probably would have been even better if i didn't have such a small oven!

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  • on February 27, 2007

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    Great pot roast. Made it about a month ago and just pulled up the recipe for tonights dinner on a cold wet day. Not dry like most bottom roasts. thanks

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  • on February 25, 2007

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    Very hearty flavorful and satisfing.
    Good presentation

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