Burgundy Pot Roast

“A flavorful stew that can be served with a large green salad and crusty bread.”
READY IN:
2hrs 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the flour and pepper in a medium-size plastic bag.
  2. Add the roast and shake until well coated, patting off any excess flour.
  3. Heat the oil in a large, heavy skillet or Dutch oven over medium heat.
  4. Add the floured roast and brown, turning frequently until well browned on both sides, about 20 minutes.
  5. Add the wine and simmer until almost dry.
  6. Add the sherry and again simmer until almost dry.
  7. Add the stock, thyme, marjoram, basil, and bay leaves and simmer, covered, over low heat, for 1 1/2 hours.
  8. Add the potatoes, carrots, and onions and simmer until tender, about 30 minutes.
  9. Add the peas during the last 5 minutes of cooking.

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