Burgundy Pot Roast

recipe
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.

Yield:

16 servings (serving size: 3 ounces roast, 1/2 cup vegetable mixture, and 1/4 cup gravy)

Recipe from

Oxmoor House

Recipe Time

Prep: 23 Minutes
Cook: 5 Hours, 6 Minutes

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 325°.

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.

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.

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.

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.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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