Pot Roast w/ Savannah Bee Honey

Ingredients:

1 4-lb Round roast
Salt and pepper
5 tablespoon Vegetable Oil
3 Small onions, diced
1 Head garlic, smashed
1 lb Carrots, cut into 1 1/2" pieces
2 cup Low sodium beef broth
2 cup Red wine
1 teaspoon Thyme, whole
2 lb Russet potatoes, peeled and cut 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