Burgundy Pot Roast

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

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Nutritional Information

Amount per serving
  • Calories: 239
  • Fat: 9.5g
  • Saturated fat: 3.3g
  • Protein: 25.1g
  • Carbohydrate: 12.6g
  • Cholesterol: 66mg
  • Iron: 2.3mg
  • Sodium: 430mg
  • Calories from fat: 36%
  • Fiber: 2.1g
  • Calcium: 55mg


  • 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


  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.
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