Burgundy Roast Beef with Savory Sauce

Burgundy Roast Beef with Savory Sauce

10

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

servings 320 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.
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Reviews

10
  1. 13 Ratings

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Most helpful positive review

This was excellent and made an inexpensive chuck roast very tender. The sauce was also very good. One critic said to NEVER use used uncooked marinade. This marinade is fully cooked with the roas...

Most helpful critical review

I change to an inexpensive red wine and get much better results. All the professional cooks say to only cook with wines you would drink..so if you want to use this Holland stuff please take a dr...

This was excellent and made an inexpensive chuck roast very tender. The sauce was also very good. One critic said to NEVER use used uncooked marinade. This marinade is fully cooked with the roas...

I change to an inexpensive red wine and get much better results. All the professional cooks say to only cook with wines you would drink..so if you want to use this Holland stuff please take a dr...

Just a note...the recipe said to pour the reserved marinade over the meat after it was browned. It will cook with the meat.

If a previous reviewer had taken the time to read the recipe completely they would have noticed that the marinade is cooked with the meat!

I did this in a crock pot. Not to bad. Easy. I subsituted cooking wine for red wine. I don't like cooking wine. My family liked it. I will probably make again.

Nice over all flavor. I used a real burgundy because I would never use a wine I wouldn't drink. Tasted cooking wine lately? It makes a beautiful presentation when crafted properly, but can a...

i will not make this again. did not impress me at all.

This was just ok for me. The "gravy" was really thick. The flavor was overall was good but i didn't like it as well as my normal tomato soup, mushroom soup and onion soup mix in a slowcooker rec...

this was excellent! i am knew to all this cooking stuff and this was pretty easy and i impressed my mom and my husband!! thats the best part!