A rich wine sauce that will nock your socks off. Great with any red wine you have handy. Make it in advance of a dinner party. Enjoy your guests, then slip away to the kitchen undercover. You need only 10 minutes to reheat and glaze the carrots for a meal everyone. —Ann Marie
Preheat oven to 300. Slowly heat cast iron Dutch oven to med-high heat and sear roast until all sides are brown. Remove.
Add chopped onions and garlic and cook for 3 minutes until tender. Add 1/2 cup of red wine to deglaze pan.
Add back seared meat, remaining wine, water, tomato paste and thyme. Cover and place in oven for 2 hours.
Take out of the oven and simmer on a stovetop on low uncovered. Check for roast tenderness. When roast is fork tender, remove and slice into 1 inch sized portions. Return to pan and continue to stir periodically until sauce is well reduced (additional 30 minutes).
When ready, braise carrots until tender. Add butter and honey and glaze. Serve as as a side of sweet.