Red Wine Pot Roast with Honey and Thyme

Dave Lieberman is one of the unsung, cast aside heros of Food Network. I suppose he didn’t twang enough, show enough cleavage, behave rudely enough, or was not too over the top for Food Network. What he was, though, was a good chef with great recipes.

Dave’s cookbook Dave’s Dinners: A Fresh Approach to Home Cooked Meals is a great book. Lots of simple, delicious recipes. Whenever I buy a new cookbook, I curl up with the cookbook and a packet of Post-It Flags and tag the recipes I’d like to try. In this book, I have more recipes that I would like to try than those recipes I passed over. 

On a freezing, cold Sunday, what’s better than a comforting, warm dinner. This pot roast was just that. Slow cooking, simple to put together and delicious. It doesn’t get much better than that.

  • 1 (4 pound) Chuck roast, rump, top or bottom round roast
  • Salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 small onions, medium diced
  • 10 garlic cloves, lightly smashed
  • 1 pound carrots (about 4 medium), cut roughly into 1 1/2-inch pieces
  • 3 ozs tomato paste
  • 2 cups low-sodium chicken, beef, or vegetable broth
  • 2 cups medium-bodied red wine
  • 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 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.

NOTE: You want a nice crispy sear here. It helps the roast stay together and lends a wonderful flavor to the roast.

Remove and set aside on a plate. Lower heat to medium and sauté onions, garlic, and carrots for 5 minutes. Stir in the tomato paste and cook a couple of minutes longer.

Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.

NOTE: I am going to increase the honey slightly – by maybe 1/2 tablespoon – there was no hint of it at all.

Cover pot and transfer to oven. Bake for 2 1/2 hours, turning the meat over twice. Uncover, 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.

NOTE: You could add mushrooms at this point. I was thinking that as I added in the potatoes, so next time.

NOTE: I used a bottom round for this, and mainly because there was a great sale on it at the supermarket. I would make this dish over and over again. I served it with slices of toasted baguette and a salad.

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4 Responses

  1. Looks delicious Annie…
    Very comforting!

  2. This looks like my kind of recipe – simple and tasty!

  3. Looks delicious, Annie! I love a good pot roast and this will definitely fill the bill! Thanks, Annie –

  4. Mmmm, what a delicious dinner. I’d love to sit down to this.
    Hope you are having a wonderful weekend.
    *kisses* HH

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