Burgundy Pot Roast Recipes

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
• Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
• To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

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.

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.

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.

Steps:

• Preheat the oven to 400 degrees fahrenheit. Pat the roast dry with paper towels. Sprinkle with salt, pepper, and lightly pat with flour on both sides. In a 4- to 6-quart Dutch oven or similar heavy stove-top and oven-proof pot, heat 1 1/2 tablespoons olive oil to hot but not smoking. Add the beef to the pot and brown, turning several times, until well browned on both sides. add a little more oil if necessary to prevent burning. Add the wine, 3 cups beef broth, thyme, and bay leaf to the Dutch oven. Bring to a boil. Cover tightly. Transfer to the center oven rack. Reduce the heat to 375 degrees fahrneheit. Braise for 2 1/2 to 3 hours, or until the beef is tender when pierced in the center with a fork. Meanwhile, in a medium-large roasting pan, stir the beef bones with 1 1/2 tablespoons oil until coated. Roast the bones for 1 hour, or until very well browned. Discard the fat. Transfer the beef bones to the Dutch oven. Add the remaining 1/2 cup beef broth to the roasting pan. Using a wooden spoon, scrape up the browned bits from the bottom, then add the mixture to the Dutch oven. Continue cooking the roast, tightly covered. Meanwhile, stir together the vegetables, 1 1/2 tablespoons oil, and salt and pepper to taste in the roasting pan previously used. Roast, stirring occasionally, 50 to 60 minutes, or until the vegetables are just tender when tested with a fork. Set aside. When the pot roast is tender, arrange it and the vegetables in a large, deep, heat-proof serving dish or platter. Cover and return to the oven to stay warm. If the broth has not reduced to 3 cups or less, return the Dutch oven to the burner over medium-high heat. Cook briskly, uncovered, until the broth reduces to about 3 cups. (If the broth already measures less than 2 cups, add about 1/2 cup more canned beef broth or water to it.) Discard the bones. Place the broth in a 4-cup measure; let stand until the fat rises to the surface. Skim or pour off the fat. Pour the de-fatted broth over the pot roast and vegetables (reheat the broth to hot first, if necessary) and serve. The pot roast is also excellent reheated. It will keep, refrigerated, for up to 4 days.

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.