Prep 20 mins
Cook 3 hrs
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.
- 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)
- 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.