BURGUNDY POT ROAST
Burgundy Pot Roast cooks up fork-tender in about three hours, rendering juices for ample gravy. Perfect for a "set it and forget it" slow oven-cooked meal.
Provided by GREG IN SAN DIEGO
Categories One Dish Meal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- On a piece of wax paper, combine flour, paprika, thyme, salt and pepper to taste and set aside 1/4 cup of mixture for gravy, if desired.
- Roll meat in remaining mixture to coat and pat so it sticks to the meat.
- With a sharp knife, make 1/2 inch slits in meat and insert garlic slices.
- In a large Dutch oven over medium-high heat, warm oil.
- Brown the roast on all sides, about 10 minutes.
- Transfer roast to a plate.
- Add wine, broth and ketchup to the pan and stir to loosen browned bits.
- Add onion and bay leaf and bring to a boil.
- Return the roast to the pan and bake, covered, 2 1/4 hours.
- Add potatoes and carrots and cook, covered, until meat and vegetables are tender, about 45 minutes longer.
- Let roast stand about 10 minutes and then slice.
- On a platter, arrange beef slices in the center and surround with vegetables.
- Garnish with bunches of parsley.
- Serve with gravy, if desired.
- Note: To make gravy, mix the 1/4 cup of reserved flour mixture with 1/2 cup water and whisk into meat juices until thickened. Add more water if too thick.
Nutrition Facts : Calories 284.3, Fat 5.2, SaturatedFat 0.8, Sodium 445.6, Carbohydrate 48.1, Fiber 6.2, Sugar 5.8, Protein 6
BEEFMAN BURGUNDY POT ROAST RECIPE - (5/5)
Provided by Beefman-2
Number Of Ingredients 15
Steps:
- TRIM ROAST OF EXCESSIVE FAT, MIX SEASONINGS TOGETHER APPLY TO ROAST, PLACE IN CROCK POT, ADD IN REMAINING INGREDIENTS COOK ON LOW FOR 6 TO 8 HOUR TILL MEAT IS TENDER
BURGUNDY POT ROAST
Make and share this Burgundy Pot Roast recipe from Food.com.
Provided by BeckyF
Categories Stew
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the flour and pepper in a medium-size plastic bag.
- Add the roast and shake until well coated, patting off any excess flour.
- Heat the oil in a large, heavy skillet or Dutch oven over medium heat.
- Add the floured roast and brown, turning frequently until well browned on both sides, about 20 minutes.
- Add the wine and simmer until almost dry.
- Add the sherry and again simmer until almost dry.
- Add the stock, thyme, marjoram, basil, and bay leaves and simmer, covered, over low heat, for 1 1/2 hours.
- Add the potatoes, carrots, and onions and simmer until tender, about 30 minutes.
- Add the peas during the last 5 minutes of cooking.
Nutrition Facts : Calories 341.2, Fat 1.2, SaturatedFat 0.2, Sodium 78, Carbohydrate 65.8, Fiber 10.1, Sugar 14, Protein 8.8
SLOW COOKER BEEF BURGUNDY
Tender cubes of beef are braised in a burgundy wine sauce with savory vegetables. I made this often when I worked full time. It's good over noodles or mashed potatoes. -Sherri Mott, New Carlisle, Indiana
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.
Nutrition Facts : Calories 460 calories, Fat 29g fat (12g saturated fat), Cholesterol 130mg cholesterol, Sodium 663mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
BEEF BURGUNDY
When I made this recipe for our kids' French club more than 20 years ago, their teacher said it was better than any "authentic" versions of Beef Bourguignonne she'd tried. -Edna Lanam, Stockton, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.
Nutrition Facts :
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BURGUNDY BEEF ROAST RECIPE - UNCLE JERRY'S KITCHEN
From unclejerryskitchen.com
Cuisine AmericanTotal Time 2 hrs 40 minsCategory Main DishCalories 391 per serving
- Season beef liberally with salt and pepper. Brown roast in olive oil over medium heat in heavy dutch oven or casserole and remove from pan.
- In same pan, add onions and cook until just translucent . Add burgundy, and mushroom soup, stir well to combine. Return beef to pan. Cook 1½ – 2½ hours at 300°F, or until roast is fork tender.
- Allow to rest for 10 minutes, slice and serve over rice, noodles or brown rice and barley with a generous portion of the sauce dribbled over the top.
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