Friday, August 03, 2007

Red Wine Pot Roast with Honey and Thyme

Recipe by Dave Lieberman

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), roughly chopped
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 *

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.

* I did garlic mashed potatoes separately, because I was dying for them, and also...this would be a great recipe for a slow-cooker (don't forget to brown the meat in a "real" pan first.

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