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Burgundy Pot Roast Recipe

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This recipe for Burgundy Pot Roast, by , is from From Nan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karen Lucas

Category:
Category:

Ingredients:  
Ingredients:  
4 to 5 Lb. Lean Beef Chuck Roast, cut horizontally if too thick.
1/2 Cup Flour
1 T Paprika
6 Cloves of Garlic, halved
2 T Olive Oil
1 Cup Burgundy Wine
2 Cups Beef Broth
3 Medium Onions, sliced
8 Small Potatoes
8 Carrots, cut lengthwise

Towards the end, add a little flour and beef broth to make gravy

Directions:
Directions:
Combine flour and paprika and pat onto all sides of the roast. Make about 12 small slits all over the roast and insert garlic halves.
Heat Olive Oil in a Dutch Oven or heavy roasting pan. Brown the Roast slowly on both sides, turning once. Remove roast from the pan; add burgundy and beef broth, scraping up the brown bits clinging to the bottom of the pan. Add onions and Bay Leaf, bring to a boil, then lower heat and return browned roast to the pan. Simmer on the top of the stove for about 2 1/2 hours. Steam potatoes and carrots in microwave for a couple minutes to make sure they are cooked during the next step. Add potatoes, and carrots, simmer about 35-40 minutes or until potatoes and carrots are tender.

Alternatively: Cover Roast and place in a 325 oven for 3 - 3 1/2 hours, adding the potatoes an carrots bring the last 45 minutes of cooking. Remove the roast and vegetables to a serving platter and put pan liquid over the top.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
Karen makes this for husband Kevin's Birthday!!

 

 

 

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