Red Wine Pot Roast with Honey & Thyme: SRC

It’s Secret Recipe Club Day!  If you’re unfamiliar, SRC is the club in which participants are secretly assigned another participating blogger, then cook, and reveal a delicious recipe.  It’s such a fun way to meet other bloggers!

This month, I was assigned Kathy’s blog, A Spoonful of Thyme.

Kathy comes from a long line of home cooks; she had fond memories of her mother and grandmother in the kitchen.  She also values the importance of bringing the whole family together for dinner.

I had a tough time choosing a recipe (there are so many delicious recipes on her blog!)  So I made two.  First was a yummy cookie recipe, watch for that recipe later on this week!

But what I chose for the reveal was an amazing Red Wine Pot Roast.   I was so inspired by Kathy’s passion for family dinners (something I value as well).

The roast was so incredibly flavorful and delicious, it was a total hit!  My boys even enjoyed the gravy, (or “meat sauce” as Spud would say)!  It’s always so wonderful to make a crowd pleaser!

So thank you, Kathy, for an amazing family recipe!

Red Wine Pot Roast with Honey & Thyme: SRC

Adapted from A Spoonful of Thyme

2-3 tbsp extra virgin olive oil

1 (2-3 lb) roast

Freshly ground salt & pepper

3 large carrots, roughly chopped

1 medium onion, diced

3 cloves garlic, minced

1 tsp dried thyme

1 cup dry red wine (medium bodied, I used a Red Blend)

1 ½ - 2 cups beef broth

2 tbsp tomato paste

2 tbsp honey

Preheat oven to 350 degrees F.

Heat 1 tablespoon oil over medium heat in an oven-safe pot or dutch oven (alternately, heat the oil in a large skillet, and prepare to move the roast to an oven-safe baking dish.)

Generously season the roast with salt and pepper, then add to the hot oil and sear on all sides.  Set the roast aside on a plate (or in the baking dish). 

Reduce heat to medium-low and add a bit more oil to the pot.  Add the onion, garlic, thyme and a bit more salt and pepper and cook until softened. 

Splash a bit of the wine into the pot to deglaze, making sure to scrape the bottom to loosen any browned bits.  Pour in the remaining wine, beef broth, tomato paste, and honey and stir to mix. 

Add the seared beef and carrots back into the pot (alternately, place the carrots around the roast and pour the liquid mixture into the oven-safe baking dish).  Cover and bake for 2 hours, turning the roast once, half way though.

Remove the beef and carrots from the pot.  Serve over mashed potatoes, using the cooking liquid as gravy.

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