Red Wine Pot Roast with Honey and Thyme
1 chuck roast
Salt and fresh ground pepper
4-5 Tbs olive oil
1 medium onion, large dice
3 cloves garlic, mashed
5 carrots, peeled, rough cut
1 large sweet potato
2 cups beef broth
2 cups red wine (medium-bodied)
1-2 Tbs tomato paste
2 Tbs honey
6 sprigs thyme
6-7 potatoes, peeled, chunked (can be added to pot or make mashed potatoes)
1 Tbs butter
Preheat oven to 350 degrees
Season roast with salt and pepper. Heat oil in large oven-safe pot. Brown the meat well on all sides, about 10-12 minutes. Remove and set aside on a plate. Lower heat to medium and saute the onions, garlic for five minutes. Add the broth, tomato paste, wine, honey and thyme. Stir to combine. Put the roast back in the pot.
Cover and transfer to the oven. Bake for 2 to 2 1/2 hours, turn the meat once. After one hour, add the sweet potatoes, potatoes if you aren't mashing them, and carrots. Cover and continue to bake until the vegetables and meat are fork tender.
Remove the meat and vegetables from the pot. If you are mashing the potatoes, thicken the sauce to make gravy and finish with the butter.
On our rainy tour of Strasbourg, I was craving comfort food. It was cold, I was wet, the camera lens seemed to always have a water spot and I was hungry! The rooftop talk didn't help. What? A rooftop talk?
Yes, I learned that the very old homes have small openings/vents in the roof. Hundreds of years ago, the families stored their food in the attic and the openings allowed the air in so that the food was kept cool. What about the summer, you ask....I had the same question. I did a little research and didn't find too much other than keeping food dried out preserved it and what better way than keeping it in a warm and airy place?
I looked at a lot of rooftops....and thought about food...wish I had had some pot roast!
I am sending this over to Susan at A Southern Daydreamer for Outdoor Wednesday. Thank you for hosting, Susan!