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Burgundy Pot Roast

Prep time 23 mins
Cook time 5 hrs, 6 mins
Yield 16 servings (serving size: 3 ounces roast, 1/2 cup vegetable mixture, and 1/4 cup gravy)
Burgundy adds a rich depth of flavor to this traditional pot roast. You can substitute a dry red wine, such as merlot or cabernet sauvignon, for the Burgundy. If you prefer not to use wine, use 1 cup of less-sodium beef broth.


  • 2 teaspoons olive oil
  • 1 (4-pound) sirloin tip roast, trimmed
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups sliced onion
  • 4 garlic cloves, minced
  • 1 (14-ounce) can less-sodium beef broth
  • 1 cup Burgundy or other dry red wine
  • 4 thyme sprigs
  • 7 carrots, sliced into 1-inch pieces
  • 5 celery stalks, coarsely chopped
  • 1 pound red potatoes, coarsely chopped
  • 3 plum tomatoes, chopped
  • 3 tablespoons all-purpose flour

Nutrition Information

  • calories 239
  • fat 9.5 g
  • satfat 3.3 g
  • protein 25.1 g
  • carbohydrate 12.6 g
  • cholesterol 66 mg
  • iron 2.3 mg
  • sodium 430 mg
  • caloriesfromfat 36 %
  • fiber 2.1 g
  • calcium 55 mg

How to Make It

  1. Preheat oven to 325°.

  2. Heat oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with salt and pepper. Add roast to pan; cook 8 minutes or until browned on all sides. Remove roast from pan.

  3. Add onion and garlic to pan, and sauté 6 minutes or until tender. Return roast to pan. Add broth, wine, and thyme to pan; bring to a simmer. Cover and bake at 325° for 1 hour.

  4. Add carrot and next 3 ingredients to pan. Cover and bake an additional 3 1/2 hours or until vegetables and roast are tender. Remove roast and vegetables to a serving dish, reserving juices in pan; discard thyme sprigs.

  5. Combine flour and 1/2 cup pan juices in a small bowl, stirring with a whisk. Return mixture to pan. Bring to a simmer over medium heat; cook 15 minutes or until thick. Slice or shred roast; serve with vegetables and gravy.

Oxmoor House Healthy Eating Collection