Buff's Beef Bourguignon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 to 2 lbs. top round roast
1 1/2 to 2 cups beef broth
1/2 to 3/4 cups red wine
2 or 3 cloves garlic, peeled
1 cup sliced mushrooms
4 large carrots, cut to about the size of baby carrots
3 or 4 medium potatoes, cut into quarters or smaller (I used red)
1 envelope Lipton Recipe Secrets onion soup mix
a sprinkling of black pepper
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Directions: |
Directions:My roast was cut in half when I cooked it. I do not know if this matters. If you think it does, start by cutting the roast in half as you trim off the fat.
1. Put the roast in the crock pot and throw everything else in on top of it. ( I put toothpicks through the garlic cloves just because. )
2. Cook on high for 1 1/2 hours. Put on low for 6 hours or so, or just until the roast totally falls apart. I guess you could add more broth during cooking, but I wasn't even home to check on mine and it turned out fabulous!
Serve by itself or with salad and bread. (In Paris they served me this on linguine pasta, which was weird but tasty.) |
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Number Of
Servings: |
Number Of
Servings:5 or 6 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: This is the easiest pot roast ever! I made up this recipe by accident while rushing to make a classic pot roast without going to the store to get onions. (I didn't have any.) It ended up tasting EXACTLY like my first dinner in Paris!!! (hence the name.)
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