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“Burgundy Pot Roast cooks up fork-tender in about three hours, rendering juices for ample gravy. Perfect for a "set it and forget it" slow oven-cooked meal.”
3hrs 20mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. 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.
  3. Roll meat in remaining mixture to coat and pat so it sticks to the meat.
  4. With a sharp knife, make 1/2 inch slits in meat and insert garlic slices.
  5. In a large Dutch oven over medium-high heat, warm oil.
  6. Brown the roast on all sides, about 10 minutes.
  7. Transfer roast to a plate.
  8. Add wine, broth and ketchup to the pan and stir to loosen browned bits.
  9. Add onion and bay leaf and bring to a boil.
  10. Return the roast to the pan and bake, covered, 2 1/4 hours.
  11. Add potatoes and carrots and cook, covered, until meat and vegetables are tender, about 45 minutes longer.
  12. Let roast stand about 10 minutes and then slice.
  13. On a platter, arrange beef slices in the center and surround with vegetables.
  14. Garnish with bunches of parsley.
  15. Serve with gravy, if desired.
  16. 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.

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