Recipe by Carina
"This is a very simple recipe that always receives rave reviews from family and friends. It's great to serve when you're having company. For more gravy, double all ingredients."
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1 (10.75 ounce) can
condensed cream of mushroom soup
1 (1 ounce) package
dry onion soup mix
1 (8 ounce) jar
sliced mushrooms, drained
This recipe is wonderful. I cooked mine in the crockpot on high for 4 hours and it came out tender and juicy. The flavor was perfect! I did throw in some chopped garlic with garlic salt because we love garlic on our roast. This is a recipe to keep and cherish. Thanks for the add!
This is a great tasting and easy recipe for roast. My kids love it.
A tasty version of classic pot roast. I added fresh mushrooms instead of canned and also threw in fresh baby carrots. Yum!
Very, very good - hubby loved it! I used what was left in a bottle of Shiraz (about 2/3 cup) & substituted low sodium cream of chicken soup only because I didn't have cream of mushroom. Used fresh mushrooms instead, which I'd quickly sautéed with clove of garlic. A few grinds of black pepper & 3-1/2 hours later the roast was moist & tender, & the gravy was the perfect consistency & full of flavor. Also, I added some carrots & celery for the last 1-1/2 hours (turning up the oven to 325*) & served with ricotta mashed potatoes. We're actually looking forward to the leftovers tonight!
Wow! The hardest part of this perfectly simple recipe is having to endure the aroma for 4 hours (mine finished in 4). It came out fork tender not stringy. No mess simple clean up. There is no wine taste, just perfectly seasoned gravy. I did use fresh mushrooms vs. canned since I had them. I normally "doctor" recipes but not this one. The only addition I made was dried minced garlic. I may try this out in my crockpot next time...but definatly making this again!!!
While this recipe had a good concept going of cooking it slowly (I did 3 1/2 hours, so it was medium-rare), it really lacked in the flavor. I think some thyme and salt would really kick it up a notch.
Excellent! Had no wine but used balsamic vinegar...NICE!
I made this for Christmas dinner. The piece of meat was a rib-eye roast. I doubled the soup and burgundy amounts because it was a large piece of meat, and because I wanted plenty of extra sauce. My family was so impressed, and the recipe was amazingly simple. My uncle said it's the best holiday entree I've ever made. I also tried the exact same method with chicken cutlets a week later (since I had extra wine), and it came out delicious too.
* Percent Daily Values are based on a 2,000 calorie diet.
Burgundy Roast Beef
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 164
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