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Garlic Thyme Roast With Red Wine

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“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.”
4hrs 15mins

Ingredients Nutrition


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

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