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 to 6 sprigs fresh thyme
• 2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes

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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.