Serves: 8
Total Calories: 1,006
Dredge the meat with the flour seasoned with salt and pepper. Brown on all sides in a Dutch oven in the oil. Add remaining ingredients and simmer for 4 hours or more or put in a 275° oven for the same amount of time. Turn meat occasionally. Place meat on heated platter. Add enough water to liquid in kettle to make 4 cups. Heat to boiling. Blend 1/4 cup flour with 1/2 cup water and stir slowly into boiling liquid. Cook 3 to 4 minutes, stirring constantly. Add salt and pepper to taste. Serve with the roast.
This Burgundy Pot Roast recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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