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 unbleached all-purpose flour; 1/2 teaspoon freshly ground black pepper; 1 (3 lb) round-bone pot roast, all visible fat removed; 1 teaspoon canola oil; 1 cup Burgundy wine (or another dry red wine); 1 cup sherry wine; 3 cups fat-free beef stock; 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon dried marjoram, crushed; 2 bay leaves; 8 small new potatoes, unpeeled and scrubbed; 4 medium-size carrots, peeled and halved; 16 boiling onions or 3 medium-size onions, quartered; 2 cups frozen peas, thawed

Servings: persons

1/2 cup unbleached all-purpose flour
1/2 teaspoon freshly ground black pepper
1 (3 lb) round-bone pot roast, all visible fat removed
1 teaspoon canola oil
1 cup Burgundy wine (or another dry red wine)
1 cup sherry wine
3 cups fat-free beef stock
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried marjoram, crushed
2 bay leaves
8 small new potatoes, unpeeled and scrubbed
4 medium-size carrots, peeled and halved
16 boiling onions or 3 medium-size onions, quartered
2 cups frozen peas, thawed

1
Combine the flour and pepper in a medium-size plastic bag.
2
Add the roast and shake until well coated, patting off any excess flour.
3
Heat the oil in a large, heavy skillet or Dutch oven over medium heat.
4
Add the floured roast and brown, turning frequently until well browned on both sides, about 20 minutes.
5
Add the wine and simmer until almost dry.
6
Add the sherry and again simmer until almost dry.
7
Add the stock, thyme, marjoram, basil, and bay leaves and simmer, covered, over low heat, for 1 1/2 hours.
8
Add the potatoes, carrots, and onions and simmer until tender, about 30 minutes.
9
Add the peas during the last 5 minutes of cooking.

468

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.

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

You need 14 ingredients. The key ingredients include: 1/2 cup unbleached all-purpose flour, 1/2 teaspoon freshly ground black pepper, 1 (3 lb) round-bone pot roast, all visible fat removed, 1 teaspoon canola oil, 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

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