Peachy's Burgandy Pot Roast

Dannell M


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 vote
15 Min
3 Hr


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

How to Make Peachy's Burgandy Pot Roast


  • 1On 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.
  • 2Remove roast to a plate. Add the butter to the pan and brown the mushrooms and onions, return the roast to the pan.
  • 3In a bowl mix together the wine & soup. Pour over the roast.
  • 4Bake in a preheated 350* oven for 3 hours.
  • 5If you'd like to make beef stroganoff instead. Cube a top sirloin, season it and brown it instead of the roast.

Printable Recipe Card

About Peachy's Burgandy Pot Roast

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #wine, #roast, #stroganoff

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