Homemade Burgundy Pot Roast

It’s been rather chilly here lately in the North Country and we had a hankering for some rib sticking slow cooked pot roast.  There is something about a roast slow cooked in the oven and the aroma it imparts throughout the house that is so comforting, not to mention, delicious.  This wonderful Homemade Burgundy Pot Roast recipe is easy to put together, it cooks low and slow in the oven and makes it’s own gravy.  Here’s how to make it:

Start by preheating your oven to 300 degrees.  Next take a 3.5 – 4 pound chuck roast and sprinkle both sides with salt and pepper.

Place 2 tablespoons of vegetable oil in a large Dutch oven over med high heat, and brown the roast on both sides.  While meat browns, get your vegetables together.

The veggies include 2 cups of whole baby carrots, 1 medium onion roughly chopped, 2 cloves garlic chopped, 3 stalks of celery chopped including leaves, 1/4 cup chopped Italian parsley, and 3 whole sprigs of rosemary.

After meat is well browned on both sides, remove to a plate and set aside.

Add all the veggies to the pot except the rosemary and sauté over med high heat for about 2 – 3 min.

Next, sprinkle 3 tablespoons of flour over the vegetables and stir to coat all the vegetables completely, about 2 min.  

After flour is incorporated with the veggies, add 1 cup of burgundy or any dry red wine, to deglaze the pot, stirring constantly scraping up the bits on the bottom of the pot.  Add 2 cups of water and 2 teaspoons of beef base.  As sauce thickens and reduces, it will increase in flavor and become more salty so do not add any more salt at this time.

Place the roast back into the pot, put the 3 whole sprigs of rosemary on top of the roast.  You can easily remove the stems after cooking.

Cover the pot and place in a preheated 300 degree oven for 4 -5 hours.  Check at 4 hrs. for tenderness as cooking time will vary depending on the thickness of the roast.  Now, you have 4 hours to relax, read a book, or drink the rest of that burgundy.

Once the roast is fork tender, you can serve family style on a platter with the gravy and vegetables or it can be sliced up for individual servings.  This deliciously tender roast goes well with mashed potatoes because the gravy is already done.  Another great accompaniment would be buttered noodles.  Enjoy and happy cooking! 

Prep Time:  30 min                                            Cooking Time: 4 – 5 hrs.

Difficulty: Easy                                                   Servings: 4 – 6

Ingredients:

3.5 – 4 lb. chuck roast

2 cups whole baby carrots

1 med onion roughly chopped

2 cloves garlic chopped

3 stalks celery chopped w/leaves

1/4 cup chopped fresh Italian parsley

3 whole sprigs of fresh rosemary

1 cup burgundy or dry red wine

2 cups water

2 teaspoons beef base

3 tablespoons flour

salt & pepper