PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
BEEFMAN BURGUNDY POT ROAST RECIPE - (5/5)
Provided by Beefman-2
Number Of Ingredients 15
Steps:
- TRIM ROAST OF EXCESSIVE FAT, MIX SEASONINGS TOGETHER APPLY TO ROAST, PLACE IN CROCK POT, ADD IN REMAINING INGREDIENTS COOK ON LOW FOR 6 TO 8 HOUR TILL MEAT IS TENDER
SLOW COOKER BEEF BURGUNDY
Tender cubes of beef are braised in a burgundy wine sauce with savory vegetables. I made this often when I worked full time. It's good over noodles or mashed potatoes. -Sherri Mott, New Carlisle, Indiana
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.
Nutrition Facts : Calories 460 calories, Fat 29g fat (12g saturated fat), Cholesterol 130mg cholesterol, Sodium 663mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
BURGUNDY POT ROAST
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.
Provided by GREG IN SAN DIEGO
Categories One Dish Meal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 284.3, Fat 5.2, SaturatedFat 0.8, Sodium 445.6, Carbohydrate 48.1, Fiber 6.2, Sugar 5.8, Protein 6
EASY BURGUNDY POT ROAST (SLOW COOKER)
I threw a few things together one day and this is the result. Very easy to assemble, and the house smells wonderful while it's cooking!
Provided by ScrappieDoo
Categories Roast Beef
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Season roast with salt, pepper and garlic powder.
- Heat butter (or oil if you prefer) in dutch oven over med-high heat. Brown roast on all sides.
- Meanwhile, in bowl or large measuring cup, mix water with Au Jus packet and onion soup packet. Stir until dissolved. Add red wine.
- Place roast into crockpot, surrounded by potatoes. Pour liquid over top.
- Cook on high for 4-5 hours or low for 7-8 hours or until tender.
Nutrition Facts : Calories 1314, Fat 70.9, SaturatedFat 29, Cholesterol 243, Sodium 1645.8, Carbohydrate 83.5, Fiber 9.8, Sugar 5.1, Protein 72.4
BURGUNDY POT ROAST
Make and share this Burgundy Pot Roast recipe from Food.com.
Provided by BeckyF
Categories Stew
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 341.2, Fat 1.2, SaturatedFat 0.2, Sodium 78, Carbohydrate 65.8, Fiber 10.1, Sugar 14, Protein 8.8
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CROCK POT BEEF BURGUNDY - THIS GAL COOKS
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4.7/5 (17)Estimated Reading Time 3 minsServings 6Total Time 10 hrs 20 mins
- Whisk together the flour, salt, pepper, garlic powder and chipotle pepper powder. Coat the entire roast with the mixture and set aside.
- In a large dutch oven, heat 1 tbsp of olive oil and add the onions. Saute over medium heat until tender, about 5 minutes. Remove from the pot and set aside.
- Add 2 tbsp of olive oil to the pot. Increase the heat to medium high and add the roast. Brown all sides of the roast.
- Place the roast in a slow cooker. Add the onions and place around the roast. Add the red wine and tomato paste, mix well and cover.
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