Red Wine Pot Roast with Honey and Thyme

• servings: 6 servings
• active time: 10 minutes
• total time: 2 hours 55 minutes

Ingredients

1 chuck roast, about 4 pounds

Salt and freshly ground black pepper

5 tbsp vegetable oil

1 medium onion, medium diced

2 tbsp minced garlic

3 or 4 medium carrots, cut roughly into 1 inch pieces

1 can (14.5 oz) low-sodium beef broth

2 cups medium-bodied red wine

2½ tbsp honey

5 to 6 sprigs fresh thyme

¾ lb yellow gold or russet potatoes, cut into 1½ to 2 inch cubes

Directions

Preheat the oven to 350°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.

Notes

Can also use bottom round roast.

Nutrition

• Calories: 965
• Total Fat: 48g
• Saturated Fat: 15g
• Cholesterol: 222mg
• Sodium: 1742mg
• Total Carbohydrate: 51g
• Dietary Fiber: 6g
• Total Sugars: 14g
• Protein: 67g