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Red Wine Pot Roast with Honey and Thyme

Red Wine Pot Roast with Honey and Thyme
  • Prep: 10 minutes
  • Cook: 2 hours 45 minutes
  • Serves: 6
Recipe by Dave Liberman  Adapted from

Categorized: Entrées


  • 1 Idaho bottom round roast, about 4 pounds
  • Salt and freshly ground black pepper
  • 5 tablespoons vegetable oil
  • 3 Idaho small onions, medium diced
  • 1 head garlic (about 10 to 12 cloves), lightly smashed (Available at your Idaho farmers market during season)
  • 1 pound carrots when in season or from your garden(about 4 medium), cut roughly into 1 1/2-inch pieces
  • 2 cups low-sodium chicken, beef, or vegetable broth
  • 2 cups medium-bodied Idaho red wine 2 1/2 tablespoons Idaho honey 5 to 6 sprigs fresh Idaho thyme when available or dried from your garden
  • 2 pounds Idaho russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes


  • Preheat the oven to 350 degrees F.

  • 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 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.

  • 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.