FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesBeef Recipes pg 1BEEF ROAST RECIPES >>>>> >  Red Wine Pot Roast, Honey Thyme

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

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.
Serves 6
 

Ingredients

• 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
 

Directions

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.
 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages