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Prep Time: 23 Minutes Cook Time: 306 Minutes |
Ready In: 329 Minutes Servings: 16 |
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Burgundy adds a rich depth of flavor to this traditional pot roast. You can substitute a dry red wine, such as merlot or cabernet sauvignon, for the Burgundy. If you prefer not to use wine, use 1 cup of less-sodium beef broth. 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 |
Directions:
1. Preheat oven to 325°.
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 sauté 6 minutes or until tender. Return roast to pan. Add broth, wine, and thyme to pan; bring to a simmer. Cover and bake at 325° 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.
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