Red Wine Pot Roast with Honey and Thyme

Name: Red Wine Pot Roast with Honey and Thyme
Ingredients: 1 Idaho bottom round roast, about 4 pounds; Salt; freshly ground black pepper; 5 tablespoons vegetable oil; 3 Idaho small onions, medium diced; 1 head garlic (about 10 to 12 cloves), lightly smashed (Available at your Idaho farmers market during season); 1 pound carrots when in season or from your garden(about 4 medium), cut roughly into 1 1/2-inch pieces; 2 cups low-sodium chicken, beef, or vegetable broth; 2 cups medium-bodied Idaho red wine 2 1/2 tablespoons Idaho honey 5 to 6 sprigs fresh Idaho thyme when available or dried from your garden; 2 pounds Idaho russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes

idahopreferred.com

Recipe by Dave Liberman Adapted from Foodnetwork.com

View full recipe on idahopreferred.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at idahopreferred.com.

Share this recipe:

Cooking tools:

Ingredients

1 Idaho bottom round roast, about 4 pounds
Salt
freshly ground black pepper
5 tablespoons vegetable oil
3 Idaho small onions, medium diced
1 head garlic (about 10 to 12 cloves), lightly smashed (Available at your Idaho farmers market during season)
1 pound carrots when in season or from your garden(about 4 medium), cut roughly into 1 1/2-inch pieces
2 cups low-sodium chicken, beef, or vegetable broth
2 cups medium-bodied Idaho red wine 2 1/2 tablespoons Idaho honey 5 to 6 sprigs fresh Idaho thyme when available or dried from your garden
2 pounds Idaho russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes