Recipe 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."
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boneless beef chuck cross rib roast
1 1/2 cups
Holland House® Red Cooking Wine
diced tomatoes in juice (canned)
carrot, cut in 1-inch pieces
onion, coarsely chopped
5 large cloves
Salt and Pepper
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 roast in the oven for 1 1/2 hours and makes a great sauce and/or gravy for mashed potatoes. Try it before you knock it.
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 drink of it first,
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 also easily turn into an ugly mess.
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 recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Burgundy Roast Beef with Savory Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 188
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