Burgundy Pot Roast Recipe

Name: Burgundy Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 (4-pound) sirloin tip roast, trimmed; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 4 cups sliced onion; 4 garlic cloves, minced; 1 (14-ounce) can less-sodium beef broth; 1 cup Burgundy or other dry red wine; 4 thyme sprigs; 7 carrots, sliced into 1-inch pieces; 5 celery stalks, coarsely chopped; 1 pound red potatoes, coarsely chopped; 3 plum tomatoes, chopped; 3 tablespoons all-purpose flour

Servings: persons

2 teaspoons olive oil
1 (4-pound) sirloin tip roast, trimmed
2 teaspoons salt
1 teaspoon freshly ground black pepper
4 cups sliced onion
4 garlic cloves, minced
1 (14-ounce) can less-sodium beef broth
1 cup Burgundy or other dry red wine
4 thyme sprigs
7 carrots, sliced into 1-inch pieces
5 celery stalks, coarsely chopped
1 pound red potatoes, coarsely chopped
3 plum tomatoes, chopped
3 tablespoons all-purpose flour

1
Preheat oven to 325u00b0.
2
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.
3
Add onion and garlic to pan, and saute 6 minutes or until tender. Return roast to pan. Add broth, wine, and thyme to pan; bring to a simmer. Cover and bake at 325u00b0 for 1 hour.
4
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.
5
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.

604

kcal

Calories

Fat

131

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: 2 teaspoons olive oil, 1 (4-pound) sirloin tip roast, trimmed, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, 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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