Monday, January 21, 2013

Burgundy Pot Roast

If I make pot roast I usually always make pepsi pot roast, but I really wanted to try something new. This burgundy pot roast from Rock Recipes looked really good to me because it looked like an English Sunday roast, with parsnips, roast potatoes and Yorkshire puddings.

4 lb chuck roast
1  lb  carrots
1 lb parsnip
1 large onion, quartered

3 cups beef stock
1 1/2 cups burgundy wine
2 bay leaves
3 tbsp Worcester sauce
1 tsp grated nutmeg
1 tsp black pepper
6 springs fresh thyme
3 cloves minced garlic

Season  the beef with salt and pepper. Heat 3 tbsp vegetable oil in a large pan and brown the roast on all sides, then place in the bottom of a crockpot.  Add the peeled carrots and parsnips, the quartered onion, the beef stock, wine, worcester sauce, thyme, garlic, bay leaves and pepper.  Cover and cook on low for 6-8 hours.  Serve with roast potatoes and Yorkshire puddings.

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