Burgundy Pot Roast Recipe
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Category: |
Category: |
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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
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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 325º 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. |
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Number Of
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Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:1 hour 15 minutes |
Personal
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Personal
Notes: Karen makes this for husband Kevin's Birthday!!
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