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.
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- 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
- 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.
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