Savannah Bee Company

Ingredients: 1 4 lb. Round Roast Salt and Fresh Ground Pepper 5 tablespoon Vegetable Oil 3 Small Onions, Diced 1 Head Garlic (10-12 cloves), smashed 1 lb carrots (about 4), cut in to 1 1/2 inch pieces 2 cup Low-sodium beef broth 2 cup Red wine 5 Springs fresh thyme 2 lb Russet potatoes, peeled and cut into 1 1/2" cubes 2.5 tablespoon Savannah Bee Black Sage Honey
Directions:
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 saute onions, garlic, and carrots for 5 minutes. Add the broth, wine, Savannah Bee Black Sage 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. Serves 6 Recipe courtesy of Dave Lieberman