Burgundy Pot Roast Recipe

Name: Burgundy Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1 tablespoon paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; fresh ground black pepper; 4 1/2 - 5 lbs chuck or 4 1/2-5 lbs rump roast; 3 garlic cloves, sliced; 2 tablespoons vegetable oil; 1 cup Burgundy wine; 1 cup beef broth; 2 tablespoons ketchup; 1 yellow onion, sliced; 1 bay leaf; 6 new potatoes, halved; 5 carrots, cut diagonally into 1 inch pieces; gravy (See note.) (optional)

Servings: persons

1/2 cup all-purpose flour
1 tablespoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
fresh ground black pepper
4 1/2 - 5 lbs chuck or 4 1/2-5 lbs rump roast
3 garlic cloves, sliced
2 tablespoons vegetable oil
1 cup Burgundy wine
1 cup beef broth
2 tablespoons ketchup
1 yellow onion, sliced
1 bay leaf
6 new potatoes, halved
5 carrots, cut diagonally into 1 inch pieces
gravy (See note.) (optional)

1
Preheat oven to 325 degrees.
2
On a piece of wax paper, combine flour, paprika, thyme, salt and pepper to taste and set aside 1/4 cup of mixture for gravy, if desired.
3
Roll meat in remaining mixture to coat and pat so it sticks to the meat.
4
With a sharp knife, make 1/2 inch slits in meat and insert garlic slices.
5
In a large Dutch oven over medium-high heat, warm oil.
6
Brown the roast on all sides, about 10 minutes.
7
Transfer roast to a plate.
8
Add wine, broth and ketchup to the pan and stir to loosen browned bits.
9
Add onion and bay leaf and bring to a boil.
10
Return the roast to the pan and bake, covered, 2 1/4 hours.
11
Add potatoes and carrots and cook, covered, until meat and vegetables are tender, about 45 minutes longer.
12
Let roast stand about 10 minutes and then slice.
13
On a platter, arrange beef slices in the center and surround with vegetables.
14
Garnish with bunches of parsley.
15
Serve with gravy, if desired.
16
Note: To make gravy, mix the 1/4 cup of reserved flour mixture with 1/2 cup water and whisk into meat juices until thickened. Add more water if too thick.

432

kcal

Calories

Fat

Carbs

Protein

Fat 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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1 tablespoon paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, 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.

Burgundy Pot Roast

How did you like this recipe?

Frequently Asked Questions