Garlic Thyme Roast With Red Wine

"I changed this old recipe I had to make it lower-carb by substituting sweet potatoes for white potatoes. I happen to use a cast-iron Dutch oven for this meal, but any roaster with a cover will do. The roast I cook is usually about 3 lbs., but it varies."
 
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Ready In:
4hrs 15mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Cut 12 slits in the raw pot roast, spacing as even as possible. Put a half garlic clove in each slit.
  • Heat the oil in a Dutch oven on the stove on medium heat and sear all sides of the roast. Remove from pan.
  • Put butter in hot pan and reduce heat to medium;add onion. Cook, stirring, until onion is slightly browned.
  • Add mushrooms. Cook 2 more minutes.
  • Add flour and stir, cooking another 2 minutes.
  • Stir in wine and beef bullion mixture. Keep cooking and stirring until the broth gets thickened and bubbly.
  • Return meat to pan and cover Dutch oven and place on a medium-height rack in oven, set to 325.
  • Allow to cook, covered, for 2 hours.
  • Add carrots and sweet potatoes and allow to cook another 2 hours, covered.
  • Serve with fresh ground black pepper.

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RECIPE SUBMITTED BY

I am a wildlife biologist, writer, and artist living in Northern Colorado. Cooking is one of my favorite activities, second only to watching Alton Brown on food network, or Anthony Bourdain on the travel channel. I also get a kick out of prowling antique malls looking for vintage cookware. <br> <br>I just want to share that I am a breast cancer survivor and was diagnosed youngish and early. Look forward to hearing from anyone with recipes that use cancer-fighting ingredients. <br> <br>Also, although I earn most of my living as a biologist, I am an artist and sell inexpensive but high-quality reproductions of my original animal/wildlife paintings online. While I can't quit my day job yet, support from sales allow me to donate artwork to conservation causes, as silent auction items, calendars, and greeting cards. My web site is listed below. <br> <br><embed src=http://www.ecrater.com/widget.swf quality=high bgcolor=#ffffff width=266 height=268 name=widget align=middle allowScriptAccess=sameDomain allowFullScreen=false type=application/x-shockwave-flash pluginspage=http://www.macromedia.com/go/getflashplayer flashVars=&path_xml=widget.php&size=s&shape=sq&sid=54996&flash=1/> <br> <br>I like recipes that are simple enough that I can memorize them. This doesn't mean that I don't tackle complicated ones, just that I think it's good to have an arsenal of easy ones for any occasion. It is helpful as well to understand the science behind cooking, so you can develop your own versions of favorite dishes. It also helps if your top recipes are adaptable, in case you're missing an ingredient. <br> <br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket> <br> <br><img src=http://i7.photobucket.com/albums/y254/Missymop/curriedcurrajongs.jpg border=0 alt=Photobucket> <br> <br><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg>
 
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