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.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
23 mins
cook:
5 hrs 6 mins
total:
5 hrs 29 mins
Yield:
16 servings (serving size: 3 ounces roast, 1/2 cup vegetable mixture, and 1/4 cup gravy)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

239 calories; fat 9.5g; saturated fat 3.3g; protein 25.1g; carbohydrates 12.6g; cholesterol 66mg; iron 2.3mg; sodium 430mg; calories from fat 36%; fiber 2.1g; calcium 55mg.
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