Project Description

Burgundy Pot Roast  Burgundy Pot Roast

Burgundy adds a rich depth of flavor to this traditional pot roast. I just love this dish. You can cook a bigger batch and keep it in the fridge or freezer for ages. The longer it rests, the better it becomes!


  • 2 tsp (10 ml) olive oil
  • 1 (4 pound (1.81 kilograms)) sirloin tip roast, trimmed
  • 2 tsp (9 grams) salt
  • 1 tsp (5 grams) freshly ground black pepper
  • 4 cups (946.35 grams) sliced onion
  • 4 garlic cloves, minced
  • 1 (14 ounce (400 grams)) can less-sodium beef broth
  • 1 cup (240 ml) Burgundy or other dry red wine
  • 4 thyme sprigs
  • 5 celery stalks, coarsely chopped
  • 1 pound (0.45 kilograms) red potatoes, coarsely chopped
  • 3 tomatoes, chopped
  • 1/2 tsp (1 gram)  locust bean gum


Preheat oven to 325 °F (160 degrees Celsius).

Heat oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with salt and pepper. Add roast to pan; cook 8 minutes or until browned on all sides. Remove roast from pan.

Add onion and garlic to pan, and sauté 6 minutes or until tender. Return roast to pan. Add broth, wine, and thyme to pan; bring to a simmer. Cover and bake at 325 °F (160 degrees Celsius) for 1 hour.

Add ingredients to pan, cover and bake an additional 3 1/2 hours or until vegetables and roast are tender. Remove roast and vegetables to a serving dish, reserving juices in pan; discard thyme sprigs.

Combine locust bean gum and 1/2 cup pan juices in a small bowl, stirring with a whisk. Return mixture to pan. Bring to a simmer over medium heat; cook 15 minutes or until thick. Slice or shred roast; serve with vegetables and gravy.