Red Wine Pot Roast Recipe


red wine pot roast with fresh thyme before going in the oven

red wine pot roast with fresh thyme before going in the oven

This is one of Matt’s favorite recipes. It originally comes from Dave Lieberman’s Good Deal.

This recipe takes about five hours, so make sure and start on it in the early afternoon or late morning.

So easy, so yummy: red wine potroast is a family favorite

So easy, so yummy: red wine potroast is a family favorite


Ingredients:

Bottom Round cut of beef, about 4 lbs

3Tbsp veggie oil

salt, pepper

3 onions, chopped

1 entire garlic, WHOLE but peeled

4 carrots, chopped

2 cup  chicken or veggie stock

2 tbsp honey

left over red wine..about half a bottle

fresh thyme

4 potatoes, cut in one-inch cubes

carrots, garlic and onions saute in the roast juices before going in the oven with the meat

carrots, garlic and onions saute in the roast juices before going in the oven with the meat

DIRECTIONS:

Cover the Beef in the salt and pepper on all sides. Put the veggie oil (or olive oil) in a dutch-oven or french oven. Over medium-high heat, sear all the sides of the beef. Set aside. In the same pot the beef was seared in, saute the onions, garlic and carrots.

Add 2 cups veggie or chicken stock and left over red wine. Add honey, simmer. Add meat back, simmer. Add fresh thyme, about 5-6 sprigs. Cover and cook in the oven at 350 for about two hours, turning the beef-way through. After the two hours, add the potatoes and coo another 30-45 minutes. Done when fork-tender.

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4 thoughts on “Red Wine Pot Roast Recipe

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