STREAMING NOW: Taste in Translation

Burgundy Pot Roast

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A flavorful stew that can be served with a large green salad and crusty bread.”
2hrs 50mins

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a