Sirloin Pot Steak Smothered in Burgundy Gravy

Diane Hopson Smith


This is a tasty and satifying dish that will serve 2 to 4 people, depending on appetite.

Pot roast is a dish we love but a roast is just to big for two people, so, often I purchase sirloin steak just for the purpose of making a smaller version of pot roast.

If you are cooking for 2 and don't want leftovers, find a smaller sirloin and use less veggies. If you are feeding a crowd puchase a roast, add extra veggies and adjust cooking time. If I use a roast I either use the crockpot or oven. Enjoy!

pinch tips: How to Tie a Roast



10 Min


40 Min


Stove Top


olive oil, extra virgin
1 large
thick sirloin steak
2 to 4
potatoes, peeled and quartered or cut in large pieces
2 large
carrots, peeled and sliced, large slices
celery stalk, sliced
1/2 large
onion sliced
2 clove
garlic, minced
1 large
cream of mushroom soup
1/4 c
burgunday wine
1 c
beef broth
1 tsp
everglades seasoning
1/2 to 1 tsp
thyme, dried
1/2 to 1 tsp
italian seasoning
salt and pepper, to taste

Directions Step-By-Step

Prepare all vegetables; set aside. May want to cover potatoes and carrots in water until ready to use, then drain.
Combine soup, burgundy and seasoning; whisk together; set aside
In a 5-quart dutch oven (or a pot large enough to accommodate the size sirloin you have) heat olive oil over a medium heat on top of the stove. Sprinkle a little thyme into the oil if desired.
Season meat to your liking. I sprinkled a little salt, pepper, everglades, and thyme over this steak. Just a litte. Once oil is hot; add steak and seer on both sides. I cooked 3 to 4 minutes on each side.
Add vegetables and pour soup mixture over top. Bring to a slow boil and reduce heat. Simmer for 40 to 45 minute, covered, or until vegetables are tender.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy