BURGUNDY POT ROAST

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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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