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    You are in: Home / Recipes / Yummy Burgundy Pot Roast Recipe
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    Yummy Burgundy Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Hawkfeather68's Note:

    This was an accident in my kitchen, a little ADHD made me combine two recipes and I ended up with the best pot roast I've ever made. Got tired of the old onion soup recipe that I've made forever. Love it when experiments go well! FYI...I've also done this recipe in a crock pot, using a large skillet to brown the roast, garlic and onion before placing in the crock pot.

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    Units: US | Metric


    1. 1
      Pat roast dry with paper towel.
    2. 2
      Season roast with salt and pepper.
    3. 3
      In a Dutch oven, heat the oil over medium-high heat.
    4. 4
      Brown the roast on all sides.
    5. 5
      Transfer the roast to a warm platter or bowl cover with aluminium foil and set aside.
    6. 6
      Brown the onion, and garlic in the Dutch oven with the remaining oil over medium heat.
    7. 7
      Stir in the wine, broth, and oyster sauce and tomatoes, bring to a simmer.
    8. 8
      Stir in the oregano, basil, thyme and garlic
    9. 9
      Place the roast back in the Dutch oven and turn to cover with the other ingredients.
    10. 10
      Place baby carrots (or any other veggies that you would like) along side the roast.
    11. 11
      Cook covered in Dutch oven at 350°F for 4 to 5 hours.

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    Nutritional Facts for Yummy Burgundy Pot Roast

    Serving Size: 1 (464 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1097.6
    Calories from Fat 696
    Total Fat 77.3 g
    Saturated Fat 28.5 g
    Cholesterol 234.9 mg
    Sodium 2605.9 mg
    Total Carbohydrate 21.7 g
    Dietary Fiber 2.5 g
    Sugars 6.2 g
    Protein 65.3 g

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