Ingredients 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 sprigs fresh thyme, (5 to 6) 2 pounds russet potatoes, peeled and cut into 1 1/2 to
2-inch cubes
Instructions 1. Preheat the oven to 350 degrees F. 2. Season roast with salt and pepper. Heat oil in large oven-safe pot or Dutch oven over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total. Remove and set aside on a plate. Lower heat to medium and saute onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot. 3. Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. 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.
Description This smells so good when it is cooking, and there is no disappointment when you eat it.
Servings
6
Notes
I don't prepare beef often but this recipe is one of my go-to's.
Source David Lieberman for the Food Network
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