Honey and Thyme-Infused Red Wine Pot Roast

By May 9, 2012

Submitted by Erin OC.


  • 1 bottom round roast, about 4 lbs.
  • 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


    Edited based on comments (see comments below): Pressure cook all ingredients except the carrots and potatoes for 45 minutes a high pressure, quick release the pressure – then add carrots and potatoes and pressure cook for another 10 minutes, with a natural release.

    Original/Traditional directions for comparison:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Season roast with salt and pepper. Heat oil in large oven-safe pot over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total.
  3. Remove and set aside on a plate. Lower heat to medium and sauté 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.
  4. 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.
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5 Responses to “Honey and Thyme-Infused Red Wine Pot Roast”

  1. Debbie says:

    I plan on trying this recipe tomorrow. Do I need to lightly brown roast before cooking? The one comment says she did that, but the revised instructions for IP does not mention it….
    am hoping it will still be tastiy even though I do not have enough garlic! I love garlic but I think I only have about 5 cloves left


  2. Connie says:

    Made this in my Instant Pot tonight. It was excellent.I saved the leftover juice and veggies to make beef soup tomorrow.


  3. stella says:

    I browned the beef, sauted onions and garlic, then added dried thyme, 1.5cups of veg broth and 1.5cups red wine and the beef. Turned on instant pot for 60 minutes and let it depressurise naturally. It was easy to pull apart with a fork. It probably would have been done in 45 minutes (I think it was about a 5lb piece). There was perhaps a little too much liquid, though I made delicious gravy with some and saved the rest to keep it moist.


  4. Oops! This is not a pressure cooker recipe – but it sounds great. Pressure cooking for 45 minutes a high pressure, and releasing the pressure – then adding carrots and potatoes and pressure cooking for another 10 minutes, with a natural release should do the trick!




    Katy Reply:

    Thanks for the Instant Pot adaptation :)


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