Yummy Burgundy Pot Roast
Ready In: 4 hrs 15 mins
Serves: 4-6
Ingredients
- 3 lbs beef roast
- 3 tablespoons oil
- salt and pepper
- 1 cup beef broth
- 1⁄2 cup fresh onion, chopped-up
- 1 cup Burgundy wine
- 1 (14 ounce) can diced tomatoes
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon minced garlic clove
- 1 teaspoon Worcestershire sauce
- 1 cup oyster sauce
- 1 cup baby carrots
Directions
- Pat roast dry with paper towel.
- Season roast with salt and pepper.
- In a Dutch oven, heat the oil over medium-high heat.
- Brown the roast on all sides.
- Transfer the roast to a warm platter or bowl cover with aluminium foil and set aside.
- Brown the onion, and garlic in the Dutch oven with the remaining oil over medium heat.
- Stir in the wine, broth, and oyster sauce and tomatoes, bring to a simmer.
- Stir in the oregano, basil, thyme and garlic
- Place the roast back in the Dutch oven and turn to cover with the other ingredients.
- Place baby carrots (or any other veggies that you would like) along side the roast.
- Cook covered in Dutch oven at 350°F for 4 to 5 hours.
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