Burgundy Pot Roast

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READY IN: 3hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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