Red Wine Pot Roast with Honey and Thyme
- 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.