Burgundy Mushroom Pot Roast

Be the first to review
READY IN: 2hrs 10mins
Recipe by dageret

Tender full of flavor very easy to make.

Ingredients Nutrition

  • 3 lbs chuck roast
  • 14 cup flour
  • 14 teaspoon garlic powder
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 packet onion gravy mix
  • 1 packet peppercorn gravy mix (can also use brown)
  • 2 cups red wine
  • 14 cup water
  • 1 cup sliced mushrooms


  1. Take flour salt, pepper and garlic mix together dip meat into flour mix then sear at high heat in olive oil 1 tbsp for each side.
  2. Make sure to get all the edges I used tongs.
  3. Once done mix all the remaining ingredients except the mushrooms in to a Pyrex and mix gently add the meat to the mix careful not to splash.
  4. Then add the mushrooms on top of the meat cover and cook at 400 for 1 and half to 2 hours.
  5. About twenty minutes before it was completely done I took it out and scooped about two cups of the liquid into a sauce pan added more mushrooms and it became wonderful gravy just heating it up.
  6. I didn’t even have to add anything to thicken it.
  7. Then I left the top off the meat and let the meat and mushroom brown a bit on the top.
  8. Delicious with mashed potatoes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a