RED WINE POT ROAST WITH HONEY & THYME
Dave's Dinners: A Fresh Approach To Home-Cooked Meals
by Dave Lieberman
I couldn't create a meat section without a pot roast recipe. This is the ultimate one-pot meal, and so low maintenance. Pot roast is an inexpensive way to get a lot of tasty meat. The honey and thyme add a really nice perfume to the dish. Pot roast refers to the way the meat is cooked, not the cut itself, so there are a few cuts that make for good pot roast. I've listed the most common ones but chuck is the best because of its good, even marbling.
• 1 (4-pound) chuck roast, rump, top, or bottom round if chuck is not available
• Salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 3 small onions, cut into medium dice
• 10 garlic cloves, lightly smashed
• 1 pound carrots, cut roughly into 1-inch pieces
• 3 ounces tomato paste
• 2 cups reduced-sodium beef, chicken, or vegetable stock
• 2 cups red wine
• 2 tablespoons honey
• 8 fresh thyme sprigs
• 2 pounds russet potatoes, peeled and cut into 1 1/2-inch cubes
Season the roast with salt and pepper to taste.
Heat the oil in a large ovenproof pot, such as a Dutch oven, over high heat for a couple of minutes.
Add the meat and brown well on all sides. Remove and set aside on a plate.
Lower the heat to medium. Add the onions, garlic, and carrots and cook for 5 minutes, stirring often.
Stir in the tomato paste and cook a couple of minutes longer.
Add the stock, wine, honey, and thyme, stir, and then add the roast back to the pot.
Cover the pot and transfer to the oven.
Bake 2½ hours, turning twice.
Uncover, add the potatoes to the pot, and bake, uncovered, 45 minutes longer, until both the potatoes and meat are fork-tender.