Red Wine Pot Roast with Honey and Thyme
100%
0
Nutrition balance score
Great
Glycemic Index
55
Low
Nutrition per serving
Calories4790.4 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.
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