Burgundy Roast Beef with Savory Sauce Recipe - Allrecipes.com
Burgundy Roast Beef with Savory Sauce Recipe

Burgundy Roast Beef with Savory Sauce

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"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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Original recipe makes 8 servings Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 20, 2008

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.

 
Most Helpful Critical Review
Mar 20, 2008

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,

 

13 Ratings

Mar 20, 2008

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

 
Mar 20, 2008

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!

 
Aug 26, 2008

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.

 
Jun 14, 2008

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.

 
Jun 20, 2008

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

 
Jun 02, 2008

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.

 

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Nutrition

  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 436 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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