Burgundy Pot Roast

Serves: 8
Total Calories: 1,006


5 pounds beef chuck pot roast boned, rolled, and tied
Flour, salt, and pepper
2 tablespoons wok oil
1 (8-ounce) can tomato sauce
1 cup burgundy wine
1/2 cup each chopped onion and celery
1/4 cup parsley finely chopped
1/4 teaspoon each oregano and sweet basil


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.

Nutritional Facts:

Serves: 8
Total Calories: 1,006
Calories from Fat: 666

This Burgundy Pot Roast recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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