Burgundy Pot Roast

From Cook's Country | December/January 2013

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 smaller portions gives more surface area for browning.… read more

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 smaller portions gives more surface area for browning. Oven-braising turns this inexpensive cut into a fork-tender holiday roast. Cooking the pearl onions and button mushrooms separately helps them retain their flavor, and fresh parsley brightens them up even more.

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Serves 6 to 8

Use a dry red wine, such as Burgundy or Côtes du Rhône. Don’t thaw the pearl onions before cooking.

Ingredients

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