Burgundy Pot Roast

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Appears in Cook's Country December/January 2013

Julia Child herself introduced classic boeuf bourguignon to America. We wanted to translate the flavors of her stew into a faster, easier holiday pot roast.

SERVES 6 to 8

TIME 4¼ to 4¾ hours

Burgundy Pot Roast

WHY THIS RECIPE WORKS

For a boeuf bourguignon–inspired pot roast, we enhance a simple chuck-eye roast with a silky red wine sauce and buttery vegetable garnish. Removing fat from the meat before cooking staves off greasy sauce, and cutting the roast into two sma...

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