Burgundy Pot Roast

Name: Burgundy Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lb. rolled rump roast; 3 cloves garlic, minced; 1 (8 oz.) can tomato sauce; 1 c. Burgundy wine; 1 slice orange; 1/2 c. celery, chopped; 1/2 c. parsley chopped; 1/4 tsp. thyme; 1 tsp. salt; 1/8 tsp. pepper; 16 small white onions

Eats Now Editorial Team · 123 kcal · Meat & Poultry

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Burgundy Pot Roast – a delicious recipe with rolled rump roast, garlic, tomato sauce, wine, orange, celery. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

5 lb. rolled rump roast
3 cloves garlic, minced
1 (8 oz.) can tomato sauce
1 c. Burgundy wine
1 slice orange
1/2 c. celery, chopped
1/2 c. parsley chopped
1/4 tsp. thyme
1 tsp. salt
1/8 tsp. pepper
16 small white onions

1
Brown meat in Dutch oven or skillet using no fat.
2
Add garlic, tomato sauce, wine, orange slice, celery, parsley and thyme. Season with salt and pepper.
3
Cover and simmer gently about 4 hours on stove top or bake at 325u00b0 for 4 hours.
4
Turn meat occasionally, adding water if necessary.
5
Add onions last 20 minutes of cooking time.
6
Transfer meat to hot platter and slice. Season gravy to taste and serve with meat.

123

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 lb. rolled rump roast, 3 cloves garlic, minced, 1 (8 oz.) can tomato sauce, 1 c. Burgundy wine, and more.

Yes, Burgundy Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
123 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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