Red Wine Pot Roast with Honey and Thyme

3 steps

Updated at: Thu, 17 Aug 2023 05:36:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories4791 kcal (240%)

Total Fat194.3 g (278%)

Carbs245.3 g (94%)

Sugars82.6 g (92%)

Protein416 g (832%)

Sodium2493.3 mg (125%)

Fiber33.6 g (120%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1bottom round roast

salt

freshly ground black pepper

5 tablespoonsvegetable oil

3onions

small, medium diced

1 headgarlic

about 10 to 12 cloves ), lightly smashed

1 poundcarrots

about 4 medium ), cut roughly into 1 1/2 - inch pieces

2 cupslow-sodium chicken broth

or vegetable

2 cupsred wine

medium - bodied

2 ½ tablespoonshoney

5 sprigsfresh thyme

2 poundsrusset potatoes

peeled and cut into 1 1/2 to 2 - inch cubes

Instructions

Step 1

Preheat the oven to 350 degrees F.

Step 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.

Step 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.