Best Burgundy Pot Roast Recipes

EASY BURGUNDY POT ROAST (SLOW COOKER)

Steps:

• Season roast with salt, pepper and garlic powder.
• Heat butter (or oil if you prefer) in dutch oven over med-high heat. Brown roast on all sides.
• Meanwhile, in bowl or large measuring cup, mix water with Au Jus packet and onion soup packet. Stir until dissolved. Add red wine.
• Place roast into crockpot, surrounded by potatoes. Pour liquid over top.
• Cook on high for 4-5 hours or low for 7-8 hours or until tender.

BURGUNDY POT ROAST

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.

BURGUNDY POT ROAST

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.

BURGUNDY MUSHROOM POT ROAST

Steps:

• Take flour salt, pepper and garlic mix together dip meat into flour mix then sear at high heat in olive oil 1 tbsp for each side.
• Make sure to get all the edges I used tongs.
• Once done mix all the remaining ingredients except the mushrooms in to a Pyrex and mix gently add the meat to the mix careful not to splash.
• Then add the mushrooms on top of the meat cover and cook at 400 for 1 and half to 2 hours.
• About twenty minutes before it was completely done I took it out and scooped about two cups of the liquid into a sauce pan added more mushrooms and it became wonderful gravy just heating it up.
• I didn’t even have to add anything to thicken it.
• Then I left the top off the meat and let the meat and mushroom brown a bit on the top.
• Delicious with mashed potatoes.

BEEFMAN BURGUNDY POT ROAST RECIPE - (5/5)

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

Steps:

• Dredge the meat with the flour seasoned with salt and pepper. Brown on all sides in a Dutch oven in the oil. Add remaining ingredients and simmer for 4 hours or more or put in a 275° oven for the same amount of time. Turn meat occasionally. Place meat on heated platter. Add enough water to liquid in kettle to make 4 cups. Heat to boiling. Blend 1/4 cup flour with 1/2 cup water and stir slowly into boiling liquid. Cook 3 to 4 minutes, stirring constantly. Add salt and pepper to taste. Serve with the roast.