Red Wine Pot Roast with Honey and Thyme Recipe

Name: Red Wine Pot Roast with Honey and Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat the oven to 350 degrees F.
2
Season roast with salt and pepper.
3
Heat oil in large oven-safe pot or Dutch oven over high heat for a couple minutes.
4
Add the meat and brown well on all sides, about 10 minutes total.
5
Remove and set aside on a plate.
6
Lower heat to medium and saute onions, garlic, and carrots for 5 minutes.
7
Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
8
Cover pot and transfer to oven.
9
Bake for 2 hours, turning the meat over twice.
10
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.

1056

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bottom round roast, about 4 pounds, Salt and freshly ground black pepper, 5 tablespoons vegetable oil, 3 small onions, medium diced, and more.

Yes, Red Wine Pot Roast with Honey and Thyme falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Wine Pot Roast with Honey and Thyme

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