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Burgundy Roast Beef with Savory Sauce

SUBMITTED BY: Holland House®

"Boneless beef chuck cross rib roast is marinated with wine, aromatic herbs and vegetables before roasting for this tender and succulent Burgundy roast beef."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3 pounds boneless beef chuck cross rib roast
  • 1 1/2 cups Holland House® Red Cooking Wine
  • 1 cup diced tomatoes in juice (canned)
  • 1 large carrot, cut in 1-inch pieces
  • 1 small onion, coarsely chopped
  • 5 large cloves garlic, peeled
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and Pepper
  • Olive oil

DIRECTIONS

  1. Place meat in deep non-metallic container or bowl. Trim excess fat, if desired. Add remaining ingredients to bowl except salt, pepper and oil. Pierce meat several times with fork and turn to coat; spoon marinade over meat. Cover and refrigerate 8 hours or up to 24 hours, turning meat at least once.
  2. Preheat oven to 450 degrees F. Reserving marinade, remove meat and sprinkle with salt and pepper. On stovetop, heat about 3 tablespoons olive oil in a small roasting pan. Add meat and brown on all sides. Pour marinade over meat. Cover and roast in oven for 15 minutes. Lower heat to 350 degrees F, and continue to roast 1-1/2 hours or until meat is tender when pierced with a fork.
  3. Remove meat to serving platter. Carefully spoon marinade into blender container. Cover and run on low until smooth. Serve with sliced roast beef.

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2008 by George K.
This was excellent and made an inexpensive chuck roast very tender. The sauce was also very... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2008 by Beth C
I change to an inexpensive red wine and get much better results. All the professional cooks... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2008 by Sheila C
Just a note...the recipe said to pour the reserved marinade over the meat after it was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2008 by Rhonda
If a previous reviewer had taken the time to read the recipe completely they would have... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2008 by Texas Mom
I did this in a crock pot. Not to bad. Easy. I subsituted cooking wine for red wine. I don't... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2008 by nicole
i will not make this again. did not impress me at all. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2008 by gastlygoul
Nice over all flavor. I used a real burgundy because I would never use a wine I wouldn't... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2008 by Raven
This was just ok for me. The "gravy" was really thick. The flavor was overall was good but i... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2008 by allison
this was excellent! i am knew to all this cooking stuff and this was pretty easy and i... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2008 by S Hinderliter
Yummy, my family liked this. I used real red wine, I like the flavor better than cooking wines. MORE