Burgundy Pot Roast

Name: Burgundy Pot Roast
Prep time: 15 min
Cook time: 9 h
Total time: 9 h 15 min
Yield: Makes: 8–10 Servings
Cuisine: United States
Ingredients: 1 tsp. dried marjoram; 1 tsp. dried thyme; 1 tsp. dried rosemary; 4 cloves garlic, crushed or sliced; ¼ cup boiling water; 2 beef bouillon cubes; 14½-oz. can low-sodium diced or stewed tomatoes; 1.8-oz. box dry leek soup mix; 1 cup dry red wine or burgundy; 1 Tbsp. Worcestershire sauce; ⅓ cup cold water; ½ cup parsnips, peeled, halved crosswise; 4 Tbsp. flour; 2½ cups sliced carrots; 3 lbs. lean boneless beef pot roast, rolled and tied

Preparation info

Makes:
8–10
Servings

Difficulty
Easy
Ready in
10 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Rosemarie Fitzgerald Gibsonia, PA

Ingredients

2 beef bouillon cubes
¼ cup boiling water
14½-oz.

Americas
United States
Main course
Light

Method

Dissolve bouillon cubes in boiling water. Pour into slow cooker.
Stir in tomatoes, wine, dry soup mix, Worcestershire sauce, garlic, and herbs.
Add meat. Roll in liquid to coat.
Put vegetables around meat.
Cover. Cook on Low 9–11 hours.
Remove meat to plate. Cover to keep warm. Turn slow cooker to High.
Whisk fl