Individual Pot Roasts with Thyme-Glazed Carrots
- 1 1/2 to 2 pounds chuck roast
- Salt and freshly ground black pepper
- Olive oil
- 1 large onion, diced
- 5 cloves garlic, smashed and roughly chopped
- 1 1/2 cups red wine, such as Malbec
- 1 15-ounce can diced tomatoes, with their juices
- 1 whole sprig fresh rosemary
- 2 whole sprigs fresh thyme
- 1 tablespoon unsalted butter
- 2 tablespoons fresh thyme leaves
- 1 16-ounce bag baby carrots
- This recipe is gluten-free
- Produce
- Baby carrots (1 16-ounce bag)
- Garlic (5 cloves)
- Onion, large (1)
- Rosemary, fresh (1 whole sprig)
- Thyme, fresh (2 whole sprigs)
- Thyme, fresh leaves (2 tablespoons)
- Tomatoes (1 15-ounce can)
- Meat
- Chuck, roast (1 1/2 pounds)
- Cooking & Baking
- Olive oil (1)
- Salt and freshly ground black pepper (1)
- Dairy
- Butter, unsalted (1 tablespoon)
- Beer, Wine & Liquor
- Red wine (1 1/2 cups)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published November 6, 2012 (3 months ago).
187 people saved this recipe.
