Burgundy Pot Roast

Name: Burgundy Pot Roast
Prep time: 5 h 29 min
Cook time: 5 h 29 min
Total time: 5 h 29 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 7 carrots, sliced into 1-inch pieces; 5 celery stalks, coarsely chopped; 3 Tbsps all-purpose flour; 4 garlic cloves, minced; 397 grams less-sodium beef broth; 2 teaspoons olive oil; 946 milliliters sliced onion; 3 plum tomatoes, chopped; 2 kilograms sirloin tip roast, trimmed; 454 grams red potatoes, coarsely chopped; 2 teaspoons salt; 4 thyme sprigs; 237 milliliters Burgundy or other dry red wine

Burgundy Pot Roast might be just the main course you are searching for. This recipe makes 16 servings with 192 calories, 28g of protein, and 3g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 5 hours and 29 minutes. It is a good option if you're following a dairy free diet. If you have pepper, plum tomatoes, sirloin tip roast, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven to 32

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Oven

Heat oil in a large Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Sprinkle roast evenly with salt and pepper.

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Salt And Pepper

Add roast to pan; cook 8 minutes or until browned on all sides.

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Frying Pan

Remove roast from pan.

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Frying Pan

Add onion and garlic to pan, and saut 6 minutes or until tender. Return roast to pan.

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Garlic

Onion

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Frying Pan

Add broth, wine, and thyme to pan; bring to a simmer. Cover and bake at 325 for 1 hour.

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Broth

Thyme

Wine

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Oven

Frying Pan

Add carrot and next 3 ingredients to pan. Cover and bake an additional 3 1/2 hours or until vegetables and roast are tender.

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Vegetable

Carrot

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Oven

Frying Pan

Remove roast and vegetables to a serving dish, reserving juices in pan; discard thyme sprigs.

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Fresh Thyme

Vegetable

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Frying Pan

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.

Ingredients you will need

Vegetable

All Purpose Flour