peachy's burgandy pot roast

Name: Peachy's Burgandy Pot Roast
Prep time: 15 min
Cook time: 3 h
Yield: 4
Cuisine: American
Ingredients: 3 pound(s) beef roast; 4 tablespoon(s) olive oil, extra virgin; 1 can(s) roasted garlic cream of mushroom soup; 2 cup(s) red wine; 1 cup(s) sliced mushrooms; 1/4 - onion, sliced thinly; - ground black pepper; - garlic powder; - ground kosher salt

(1 RATING)

63 Pinches 2 Photos

Dannell L

Beautiful, MO

Updated on Sep 24, 2013

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!

Rate

prep time 15 Min

cook time 3 Hr

method Bake

yield 4 serving(s)

Ingredients

3 pounds beef roast
4 tablespoons olive oil, extra virgin
1 can roasted garlic cream of mushroom soup
2 cups red wine
1 cup sliced mushrooms
1/4 - onion, sliced thinly
- ground black pepper
- garlic powder
- ground kosher salt

How To Make peachy's burgandy pot roast

Step 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.

Step 2

Remove roast to a plate. Add the butter to the pan and brown the mushrooms and onions, return the roast to the pan.
Step 3

In a bowl mix together the wine & soup. Pour over the roast.
Step 4

Bake in a preheated 350* oven for 3 hours.
Step 5

If you'd like to make beef stroganoff instead. Cube a top sirloin, season it and brown it instead of the roast.
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