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Burgundy Pot Roast by moo

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  • Burgundy Pot Roast by moo

    Burgundy Pot Roast

    4# rump roast
    2 cans cream of mushroom soup
    2 cups burgundy wine
    1 large onion, chopped
    2 cloves garlic, crushed
    2 Tbs. parsley, chopped
    olive oil
    6 medium potatoes, peeled and quartered
    6 carrots, peeled and cut in half, lengthwise

    Season the roast with salt/pepper. Place a small amount of olive oil in the bottom of a dutch oven on medium heat. When hot, add the roast, searing on all sides. Blend the soup, wine, onion, garlic and parsley. Pour over the roast. Cover and bake in a 325F oven for 3-3 1/2 hours. Add the potatoes and carrots and continue baking for an additional 1-1 1/2 hours, until the veggies are tender. Serve the sauce as a gravy over sliced meat and veggies.