Burgundy Pot Roast

Recipe by BeckyF
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the flour and pepper in a medium-size plastic bag.
  • Add the roast and shake until well coated, patting off any excess flour.
  • Heat the oil in a large, heavy skillet or Dutch oven over medium heat.
  • Add the floured roast and brown, turning frequently until well browned on both sides, about 20 minutes.
  • Add the wine and simmer until almost dry.
  • Add the sherry and again simmer until almost dry.
  • Add the stock, thyme, marjoram, basil, and bay leaves and simmer, covered, over low heat, for 1 1/2 hours.
  • Add the potatoes, carrots, and onions and simmer until tender, about 30 minutes.
  • Add the peas during the last 5 minutes of cooking.
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