Red wine pot roast with honey and thyme

Red wine pot roast with honey and thyme

  • Preparation Time10 mins
  • Cooking Time165 mins
  • Serves6
  • DifficultyEasy
1 (about 2kg) bottom round roast of beef
Salt and freshly ground black pepper
75ml vegetable oil
3 small onions, medium diced
1 head garlic (about 10-12 cloves), lightly smashed
500g carrots (about 4 medium), cut roughly into 4cm pieces
500ml low-sodium chicken, beef or vegetable stock
500ml medium-bodied red wine
2 1/2 tbsps honey
5-6 sprigs fresh thyme
1kg potatoes, peeled, cut into 4-5cm cubes
1) Preheat the oven to 180C/Gas 4. Season the meat with salt and pepper.

2) Heat the oil in large cast iron casserole over a high heat for a couple of minutes. Add the meat and brown well on all sides, about 10 minutes total. Remove and set aside on a plate.

3) Lower the heat to medium and saute the onions, garlic and carrots for 5 minutes. Add the stock, wine, honey and thyme, stir to combine, and then add the meat back to the casserole.

4) Cover the casserole and transfer to the oven. Bake for 2 hours, turning the meat over twice.

5) Add the potatoes to the casserole and cook, uncovered, for another 30-45 minutes longer until both the potatoes and the meat are fork-tender.

Slice the beef and serve with the vegetables and gravy.

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