Old-Fashioned Pot Roast

Recipe from

Southern Living


1 (4-pound) beef sirloin tip roast
1 to 2 bacon slices, chopped
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 3/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup bourbon
1 cup Burgundy or other dry red wine
All-purpose flour


Cut deep slits in fatty portion of roast; insert chopped bacon. Sprinkle roast with 2 tablespoons flour.

Brown all sides of roast in hot oil in an ovenproof Dutch oven. Add 1 teaspoon salt, 1/2 teaspoon pepper, and next 4 ingredients; bring to a boil over medium heat. Boil, stirring constantly, 3 minutes. Remove from heat, and cover.

Bake at 325° for 1 1/2 hours or until tender.

Remove roast from Dutch oven; keep warm. Measure drippings, and return to Dutch oven. Whisk together 1/4 cup water and 1 tablespoon flour per cup of drippings. Whisk flour mixture, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper into drippings; cook over medium heat, stirring constantly, until thickened. Serve with roast.

Estelle Beavers Gilbert, Charlottesville, Virginia,

Southern Living

March 1998
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