Red Wine Pot Roast with Honey and Thyme

INGREDIENTS

• 1 pound carrots (about 4 medium), cut roughly into 1 1/2-inch pieces
• 2 cups low-sodium chicken, beef, or vegetable broth
• 2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes
• 2 1/2 tablespoons honey
• 2 cups medium-bodied red wine
• Salt and freshly ground black pepper
• 3 small onions, medium diced
• 1 bottom round roast, about 4 pounds
• 5 to 6 sprigs fresh thyme
• 5 tablespoons vegetable oil
• 1 head garlic (about 10 to 12 cloves), lightly smashed