Best Burgundy Mushroom Pot Roast Recipes

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CONTEST-WINNING MUSHROOM POT ROAST



Contest-Winning Mushroom Pot Roast image

Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 10 servings.

Number Of Ingredients 19

1 boneless beef chuck roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1-1/2 pounds sliced fresh shiitake mushrooms
2-1/2 cups thinly sliced onions
1-1/2 cups reduced-sodium beef broth
1-1/2 cups dry red wine or additional reduced-sodium beef broth
1 can (8 ounces) tomato sauce
3/4 cup chopped peeled parsnips
3/4 cup chopped celery
3/4 cup chopped carrots
8 garlic cloves, minced
2 bay leaves
1-1/2 teaspoons dried thyme
1 teaspoon chili powder
1/4 cup cornstarch
1/4 cup water
Mashed potatoes

Steps:

  • Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

Nutrition Facts : Calories 310 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 363mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

SLOW COOKER BEEF BURGUNDY



Slow Cooker Beef Burgundy image

Tender cubes of beef are braised in a burgundy wine sauce with savory vegetables. I made this often when I worked full time. It's good over noodles or mashed potatoes. -Sherri Mott, New Carlisle, Indiana

Provided by Taste of Home

Categories     Dinner

Time 7h45m

Yield 8 servings.

Number Of Ingredients 17

6 bacon strips, diced
1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 small onion, halved and sliced
1 medium carrot, sliced
2 tablespoons butter
1 tablespoon tomato paste
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 pound fresh mushrooms, sliced
1/2 cup burgundy wine or beef broth
5 tablespoons all-purpose flour
2/3 cup cold water
Optional: Hot cooked noodles and minced fresh parsley

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.

Nutrition Facts : Calories 460 calories, Fat 29g fat (12g saturated fat), Cholesterol 130mg cholesterol, Sodium 663mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.

SLOW COOKER BOEUF BOURGUIGNON



Slow Cooker Boeuf Bourguignon image

I'd wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 12 servings.

Number Of Ingredients 15

3 pounds beef stew meat
1-3/4 cups dry red wine
3 tablespoons olive oil
3 tablespoons dried minced onion
2 tablespoons dried parsley flakes
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon pepper
8 bacon strips, chopped
1 pound whole fresh mushrooms, quartered
24 pearl onions, peeled (about 2 cups)
2 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon salt
Hot cooked whole wheat egg noodles, optional

Steps:

  • Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; refrigerate overnight., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with noodles.

Nutrition Facts : Calories 289 calories, Fat 15g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

BURGUNDY POT ROAST



Burgundy Pot Roast image

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.

Provided by GREG IN SAN DIEGO

Categories     One Dish Meal

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

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)

Steps:

  • Preheat oven to 325 degrees.
  • 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.
  • Roll meat in remaining mixture to coat and pat so it sticks to the meat.
  • With a sharp knife, make 1/2 inch slits in meat and insert garlic slices.
  • In a large Dutch oven over medium-high heat, warm oil.
  • Brown the roast on all sides, about 10 minutes.
  • Transfer roast to a plate.
  • Add wine, broth and ketchup to the pan and stir to loosen browned bits.
  • Add onion and bay leaf and bring to a boil.
  • Return the roast to the pan and bake, covered, 2 1/4 hours.
  • Add potatoes and carrots and cook, covered, until meat and vegetables are tender, about 45 minutes longer.
  • Let roast stand about 10 minutes and then slice.
  • On a platter, arrange beef slices in the center and surround with vegetables.
  • Garnish with bunches of parsley.
  • Serve with gravy, if desired.
  • 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.

Nutrition Facts : Calories 284.3, Fat 5.2, SaturatedFat 0.8, Sodium 445.6, Carbohydrate 48.1, Fiber 6.2, Sugar 5.8, Protein 6

BURGUNDY POT ROAST



Burgundy Pot Roast image

Make and share this Burgundy Pot Roast recipe from Food.com.

Provided by BeckyF

Categories     Stew

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup unbleached all-purpose flour
1/2 teaspoon freshly ground black pepper
1 (3 lb) round-bone pot roast, all visible fat removed
1 teaspoon canola oil
1 cup Burgundy wine (or another dry red wine)
1 cup sherry wine
3 cups fat-free beef stock
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried marjoram, crushed
2 bay leaves
8 small new potatoes, unpeeled and scrubbed
4 medium-size carrots, peeled and halved
16 boiling onions or 3 medium-size onions, quartered
2 cups frozen peas, thawed

Steps:

  • Combine the flour and pepper in a medium-size plastic bag.
  • Add the roast and shake until well coated, patting off any excess flour.
  • Heat the oil in a large, heavy skillet or Dutch oven over medium heat.
  • Add the floured roast and brown, turning frequently until well browned on both sides, about 20 minutes.
  • Add the wine and simmer until almost dry.
  • Add the sherry and again simmer until almost dry.
  • Add the stock, thyme, marjoram, basil, and bay leaves and simmer, covered, over low heat, for 1 1/2 hours.
  • Add the potatoes, carrots, and onions and simmer until tender, about 30 minutes.
  • Add the peas during the last 5 minutes of cooking.

Nutrition Facts : Calories 341.2, Fat 1.2, SaturatedFat 0.2, Sodium 78, Carbohydrate 65.8, Fiber 10.1, Sugar 14, Protein 8.8

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