Burgundy Pot Roast

Rosemarie Fitzgerald Gibsonia, PA

Prep. Time: 15 Minutes
Cooking Time: 9–11 Hours


  • 2 beef bouillon cubes
  • ¼ cup boiling water
  • 14½-oz. can low-sodium diced or stewed tomatoes
  • 1 cup dry red wine or burgundy
  • 1.8-oz. box dry leek soup mix
  • 1 Tbsp. Worcestershire sauce
  • 4 cloves garlic, crushed or sliced
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 tsp. dried marjoram
  • 3 lbs. lean boneless beef pot roast, rolled and tied
  • cups sliced carrots
  • ½ cup parsnips, peeled, halved crosswise
  • 4 Tbsp. flour
  • cup cold water

Ideal Slow Cooker Size: 5-Quart


  1. Dissolve bouillon cubes in boiling water. Pour into slow cooker.
  2. Stir in tomatoes, wine, dry soup mix, Worcestershire sauce, garlic, and herbs.
  3. Add meat. Roll in liquid to coat.
  4. Put vegetables around meat.
  5. Cover. Cook on Low 9–11 hours.
  6. Remove meat to plate. Cover to keep warm. Turn slow cooker to High.
  7. Whisk flour into cup cold water. Stir into liquid and cook, covered, for 10 minutes.
  8. Serve meat sliced with vegetables on the side and gravy.

Per Serving: 260 calories (70 calories from fat), 7g total fat (2.5g saturated, 0g trans), 80mg cholesterol, 740mg sodium, 16g total carbohydrate (3g fiber, 5g sugar), 29g protein, 100%DV vitamin A, 10%DV vitamin C, 6%DV calcium, 25%DV iron.


You could add 5 red or white potatoes, quartered, to Step 4.