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peachy's burgandy pot roast

(1 rating)
Dannell avatar
Recipe by
Dannell L
@Dannell
Beautiful, MO

We love this pot roast in a delicious rich burgandy gravy! And it only messes up one pot! It also makes an incredible beef stroganoff! Thanks to my friend Kiki for sharing this fabulous recipe with me!

►
(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 3 Hr
method Bake

Ingredients For peachy's burgandy pot roast

  • 3 lb
    beef roast
  • 4 Tbsp
    olive oil, extra virgin
  • 1 can
    roasted garlic cream of mushroom soup
  • 2 c
    red wine
  • 1 c
    sliced mushrooms
  • 1/4
    onion, sliced thinly
  • ground black pepper
  • garlic powder
  • ground kosher salt

How To Make peachy's burgandy pot roast

  • 1
    On the cooktop, heat a dutch oven. Add the olive oil and the seasoned roast (I used a large chuck roast). Sear it well on all sides.
  • 2
    Remove roast to a plate. Add the butter to the pan and brown the mushrooms and onions, return the roast to the pan.
  • 3
    In a bowl mix together the wine & soup. Pour over the roast.
  • 4
    Bake in a preheated 350* oven for 3 hours.
  • 5
    If you'd like to make beef stroganoff instead. Cube a top sirloin, season it and brown it instead of the roast.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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