Burgundy Roast Beef Recipe - Allrecipes.com
Burgundy Roast Beef Recipe
  • READY IN 4+ hrs

Burgundy Roast Beef

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    4 hrs 30 mins
  • READY IN

    4 hrs 40 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Place a large sheet of heavy-duty aluminum foil in a shallow roasting pan.
  2. Place rump roast in the roasting pan. Pour mushroom soup over the roast and sprinkle with onion soup mix.
  3. Whisk wine and flour together in a small bowl; pour over the roast and top with mushrooms.
  4. Fold the foil over the roast and crimp edges together to seal.
  5. Bake in preheated oven for 4 1/2 hours. Let stand 10 minutes before serving.
Kitchen-Friendly View

Footnotes

  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
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Reviews More Reviews

Most Helpful Positive Review
Mar 12, 2013

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!

 
Most Helpful Critical Review
Dec 22, 2014

The sauce was nice but my meat was dry and tasteless.

 
May 01, 2013

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!

 
Aug 14, 2012

This is a great tasting and easy recipe for roast. My kids love it.

 
Oct 02, 2013

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.

 
Jan 21, 2013

A tasty version of classic pot roast. I added fresh mushrooms instead of canned and also threw in fresh baby carrots. Yum!

 
Feb 11, 2013

Excellent! Had no wine but used balsamic vinegar...NICE!

 
Nov 13, 2012

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!!!

 

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Nutrition

  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 8.1 g
  • 3%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 40.8 g
  • 82%
  • Sodium
  • 761 mg
  • 30%

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

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