Beefman Burgundy Pot Roast Recipe 55

BEEFMAN BURGUNDY POT ROAST RECIPE - (5/5)

Steps:

• TRIM ROAST OF EXCESSIVE FAT, MIX SEASONINGS TOGETHER APPLY TO ROAST, PLACE IN CROCK POT, ADD IN REMAINING INGREDIENTS COOK ON LOW FOR 6 TO 8 HOUR TILL MEAT IS TENDER

BURGUNDY POT ROAST

Steps:

• Preheat oven to 325 degrees.
• On a piece of wax paper, combine flour, paprika, thyme, salt and pepper to taste and set aside 1/4 cup of mixture for gravy, if desired.
• Roll meat in remaining mixture to coat and pat so it sticks to the meat.
• With a sharp knife, make 1/2 inch slits in meat and insert garlic slices.
• In a large Dutch oven over medium-high heat, warm oil.
• Brown the roast on all sides, about 10 minutes.
• Transfer roast to a plate.
• Add wine, broth and ketchup to the pan and stir to loosen browned bits.
• Add onion and bay leaf and bring to a boil.
• Return the roast to the pan and bake, covered, 2 1/4 hours.
• Add potatoes and carrots and cook, covered, until meat and vegetables are tender, about 45 minutes longer.
• Let roast stand about 10 minutes and then slice.
• On a platter, arrange beef slices in the center and surround with vegetables.
• Garnish with bunches of parsley.
• Serve with gravy, if desired.
• Note: To make gravy, mix the 1/4 cup of reserved flour mixture with 1/2 cup water and whisk into meat juices until thickened. Add more water if too thick.

HEARTY BEEF POT ROAST A LA JULIA CHILD'S BOEUF BOURGUIGNON RECIPE - (3.8/5)

Steps:

• Preheat the oven to 400 degrees fahrenheit. Pat the roast dry with paper towels. Sprinkle with salt, pepper, and lightly pat with flour on both sides. In a 4- to 6-quart Dutch oven or similar heavy stove-top and oven-proof pot, heat 1 1/2 tablespoons olive oil to hot but not smoking. Add the beef to the pot and brown, turning several times, until well browned on both sides. add a little more oil if necessary to prevent burning. Add the wine, 3 cups beef broth, thyme, and bay leaf to the Dutch oven. Bring to a boil. Cover tightly. Transfer to the center oven rack. Reduce the heat to 375 degrees fahrneheit. Braise for 2 1/2 to 3 hours, or until the beef is tender when pierced in the center with a fork. Meanwhile, in a medium-large roasting pan, stir the beef bones with 1 1/2 tablespoons oil until coated. Roast the bones for 1 hour, or until very well browned. Discard the fat. Transfer the beef bones to the Dutch oven. Add the remaining 1/2 cup beef broth to the roasting pan. Using a wooden spoon, scrape up the browned bits from the bottom, then add the mixture to the Dutch oven. Continue cooking the roast, tightly covered. Meanwhile, stir together the vegetables, 1 1/2 tablespoons oil, and salt and pepper to taste in the roasting pan previously used. Roast, stirring occasionally, 50 to 60 minutes, or until the vegetables are just tender when tested with a fork. Set aside. When the pot roast is tender, arrange it and the vegetables in a large, deep, heat-proof serving dish or platter. Cover and return to the oven to stay warm. If the broth has not reduced to 3 cups or less, return the Dutch oven to the burner over medium-high heat. Cook briskly, uncovered, until the broth reduces to about 3 cups. (If the broth already measures less than 2 cups, add about 1/2 cup more canned beef broth or water to it.) Discard the bones. Place the broth in a 4-cup measure; let stand until the fat rises to the surface. Skim or pour off the fat. Pour the de-fatted broth over the pot roast and vegetables (reheat the broth to hot first, if necessary) and serve. The pot roast is also excellent reheated. It will keep, refrigerated, for up to 4 days.