Burgundy Pot Roast

Submitted by GREG IN SAN DIEGO

"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."

 

• Ready In: 3hrs 20mins
• Ingredients: 16
• Serves: 6-8

ingredients

• 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)

directions

1. Preheat oven to 325 degrees.
2. 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.
3. Roll meat in remaining mixture to coat and pat so it sticks to the meat.
4. With a sharp knife, make 1/2 inch slits in meat and insert garlic slices.
5. In a large Dutch oven over medium-high heat, warm oil.
6. Brown the roast on all sides, about 10 minutes.
7. Transfer roast to a plate.
8. Add wine, broth and ketchup to the pan and stir to loosen browned bits.
9. Add onion and bay leaf and bring to a boil.
10. Return the roast to the pan and bake, covered, 2 1/4 hours.
11. Add potatoes and carrots and cook, covered, until meat and vegetables are tender, about 45 minutes longer.
12. Let roast stand about 10 minutes and then slice.
13. On a platter, arrange beef slices in the center and surround with vegetables.
14. Garnish with bunches of parsley.
15. Serve with gravy, if desired.
16. 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.