Red Wine Pot Roast with Honey and Thyme

Made this for dinner tonight.  It's ok to drool.  Now... I'm a German/Irish boy from the Midwest, so I'm all about meat and potatoes.  My Mom used to cook pot roast and rump roast twice a month when I was growing up.  I've tried numerous recipes over the years, but this one - by far - is the best.  It's from Dave Lieberman (Food Network).  Anyway... enjoy!   

• 1 roast (about 3lbs; chuck roast or flat iron - if you're willing to splurge)
• Garlic salt/freshly ground black pepper
• 4 tablespoons olive oil
• 1 large yellow onion (quartered)
• 4 large carrots (peeled and cut in half)
• 12-15 cloves of garlic (crushed, ideally)
• 2 cups beef broth
• 2 cups red wine (I use Ménage à Trois)
• 3 tablespoons honey
• Ground thyme (I never measure, but about a 1/4 teaspoon)
• 4 large russet potatoes (peeled and cut into 3" cubes)

Preheat the oven to 350 degrees. Season the roast with salt and pepper.  Heat oil in a large skillet over high heat.  Add the meat and brown well on all sides - about 8 minutes.  Remove and place in a roasting pan. Lower heat to medium and saute onions and carrots for about 5 minutes.  Add the garlic and saute for another minute.  Pour over the roast, moving the onions and carrots to the sides.  In a large mixing bowl, add the broth, wine, honey, thyme and a little more salt and pepper.  Whisk together, then pour over the roast.

Cover and transfer to the oven.  Bake for 60 minutes.  Turn the meat over and add the potatoes.  Bake for another 60 minutes. Turn the meat over one more time.  Put it back in the oven, but this time leave it uncovered.  Set your timer for 30 minutes, but check it after 15. Take a fork and pierce the meat.  If it comes right out, it's done.  If it clings to the meat, put it back in (spooning the liquid over it).  Once it's fork-tender, you're ready to take it out. 

Transfer the meat to a plate and let it sit for a few minutes.  Scoop up the potatoes, carrots and onions and move to a big bowl.  Cover with aluminum foil and carry it to the dining table. Carve the meat, cover with foil and, yep... bring it to the dining table.  Take the roasting pan and place it over both burners.  Mix some flower and water together (I use bottled water), then pour into the pan.  Turn the heat on high and whisk until it's a nice, thick gravy.

Note: A flat iron roast will be more tender, but you'll have to cut around the gristle...