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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Burgundy Pot Roast cooks up fork-tender in about three hours, rendering juices for ample gravy. Perfect for a set it and forget it slow oven-cooked meal. 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) |
Directions:
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.
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