Burgundy-Style Pot Roast Recipe

Name: Burgundy-Style Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups baby carrots; 1 cup frozen small whole onions; 2 garlic cloves, crushed; 1 bay leaf; 4 ounces diced salt pork; 2 12 lbs boneless chuck roast; 1 cup red wine; 1 teaspoon beef bouillon granules; ½ teaspoon dried thyme; ⅛ teaspoon fresh ground pepper; 3 tablespoons all-purpose flour; ¼ cup water

Servings: persons

2 cups baby carrots
1 cup frozen small whole onions
2 garlic cloves, crushed
1 bay leaf
4 ounces diced salt pork
2 12 lbs boneless chuck roast
1 cup red wine
1 teaspoon beef bouillon granules
½ teaspoon dried thyme
⅛ teaspoon fresh ground pepper
3 tablespoons all-purpose flour
¼ cup water

1
Place carrots, onions, garlic and bay leaf in slow cooker.
2
Heat large skillet over medium-high heat until hot.
3
Cook salt pork 3 to 4 minutes or until browned.
4
Place in slow cooker.
5
Add roast to skillet and brown.
6
Place in slow cooker.
7
Drain fat from skillet; add wine, bouillon, thyme & pepper.
8
Bring to a boil, pour over roast.
9
Cook, on low heat 8 hours.
10
Remove roast, vegetables & salt pork; Loosely cover with foil; place in 250F oven to keep warm.
11
Remove and discard bay leaf.
12
In small bowl, whisk together flour and water; whisk into cooking juices in slow cooker.
13
Increase heat to high; cook 15 minutes or until thickened.

192

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

You need 12 ingredients. The key ingredients include: 2 cups baby carrots, 1 cup frozen small whole onions, 2 garlic cloves, crushed, 1 bay leaf, and more.

Yes, Burgundy-Style 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-Style Pot Roast

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