Burgundy Pot Roast Recipe ๐
Overview:
Indulge in the savory delight of Burgundy Pot Roast, a hearty stew that’s perfect for weeknight dinners or cozy gatherings. This recipe combines tender roast beef with a rich burgundy wine sauce, aromatic herbs, and wholesome vegetables. With just the right balance of flavors and textures, it’s a dish that will surely become a family favorite.
- Preparation Time: 30 minutes
- Cooking Time: 2 hours 20 minutes
- Total Time: 2 hours 50 minutes
- Servings: 8
- Cuisine: Stew
- Keywords: Meat, Weeknight, Roast, Oven, < 4 Hours
Ingredients:
- 1/2 cup unbleached all-purpose flour
- 1/2 teaspoon black pepper
- 1 roast (about 3 pounds), preferably chuck or round
- 1/2 cup canola oil
- 1 cup Burgundy wine
- 1 cup sherry wine
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon dried basil
- 3 bay leaves
- 1/2 pound potatoes, diced
- 1/4 pound carrots, sliced
- 2 onions, quartered
- 8 ounces frozen peas
- 4 cups beef or vegetable stock
Instructions:
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Prepare the Meat Coating: In a medium-sized plastic bag, combine the unbleached all-purpose flour and black pepper.
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Coat the Roast: Place the roast in the bag with the flour mixture. Shake the bag until the roast is thoroughly coated with the flour mixture, ensuring to pat off any excess flour.
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Brown the Roast: Heat the canola oil in a large, heavy skillet or Dutch oven over medium heat. Add the floured roast to the skillet and brown it on all sides, turning frequently. This process should take about 20 minutes, ensuring the roast is well-browned for optimal flavor development.
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Deglaze with Wine: Once the roast is browned, add the Burgundy wine to the skillet. Allow it to simmer until almost dry, allowing the flavors to intensify.
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Add Sherry: Pour in the sherry wine and once again, simmer until almost dry, infusing the roast with the rich aroma of sherry.
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Incorporate Aromatics: Add the beef or vegetable stock to the skillet, along with the dried thyme, marjoram, basil, and bay leaves. Cover the skillet or Dutch oven and simmer over low heat for approximately 1 1/2 hours, allowing the meat to become tender and absorb the flavorful liquid.
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Add Vegetables: After the initial cooking time, add the diced potatoes, sliced carrots, and quartered onions to the skillet. Continue to simmer, covered, until the vegetables are tender, which should take about 30 minutes.
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Final Touch: In the last 5 minutes of cooking, add the frozen peas to the skillet, allowing them to cook until heated through.
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Serve and Enjoy: Once the stew is ready, remove the bay leaves and discard. Serve the Burgundy Pot Roast hot, garnished with fresh herbs if desired. Pair it with crusty bread or fluffy mashed potatoes for a complete meal experience.
Nutritional Information (Per Serving):
- Calories: 341.2
- Fat Content: 1.2g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 78mg
- Carbohydrate Content: 65.8g
- Fiber Content: 10.1g
- Sugar Content: 14g
- Protein Content: 8.8g
Tips:
- For an extra layer of flavor, consider marinating the roast in the Burgundy wine overnight before cooking.
- Feel free to customize the vegetable selection according to your preference. Root vegetables like parsnips or turnips can be excellent additions to this stew.
- To save time on busy weeknights, prepare the stew in advance and reheat it just before serving. The flavors often deepen and meld together even more when reheated.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for longer storage. Simply reheat on the stovetop or in the microwave for a quick and satisfying meal.
