BURGUNDY POT ROAST

Burgundy Pot Roast image

Provided by GREG IN SAN DIEGO

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

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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.