Red Wine Pot Roast with Honey and Thyme

• 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), cut roughly into 1 1/2-inch pieces
• 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

1. Preheat the oven to 350 degrees F.
2. Season roast with salt and pepper.
3. Heat oil in large oven-safe pot or Dutch oven over high heat for a couple minutes.
4. Add the meat and brown well on all sides, about 10 minutes total.
5. Remove and set aside on a plate.
6. Lower heat to medium and saute onions, garlic, and carrots for 5 minutes.
7. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
8. Cover pot and transfer to oven.
9. Bake for 2 hours, turning the meat over twice.
10. 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.

salt, vegetable oil, onions, garlic, carrots, chicken, mediumbodied red wine, honey, thyme, russet potatoes

Taken from www.foodnetwork.com/recipes/dave-lieberman/red-wine-pot-roast-with-honey-and-thyme-recipe.html (may not work)