Pot Roast Bourguignon Style
Yield: 16 Servings
Pot Roast Bourguignon Style
This winter I got really into making Beef Bourguignon, so when I got a pot roast I figured a great way to prepare it was in a bourguignon style! The result was amazing, this recipe is definitely a keeper!
Prep time: 20 MinInactive time: 4 HourTotal time: 4 H & 20 M
Ingredients
Instructions
- Preheat over to 350 degrees
- Pat dry beef and season with salt and pepper.
- Heat a dutch over, or other heavy bottom pot, on the stovetop over medium heat. Add bacon and cook, stirring occasionally, for 15-20 minutes until just starting to brown.
- Remove bacon using a slotted spoon to a paper towel lined plate.
- Increase the heat to medium-high and add the beef to the bacon fat. Cook 2-3 minutes per side until browed.
- Remove beef from pot and set aside.
- Lower the heat to medium and add the yellow onions, carrots, and a pinch of salt. Cook 10 minutes, stirring occasionally.
- Add garlic and tomato paste and cook for 1 minute stirring constantly.
- Add flour and cook for 1 minute, stirring constantly.
- Add wine and bay leaves and cook for about a minute, scrapping up the fond.
- Add the beef, bacon, and mushrooms to the pot and top with the sprigs of thyme.
- Cover the pot and place in oven. Cook for 2.5-3.5 hours depending on size of roast.
- With 30 minutes left to cook, add the pearl onions.
- Once roast is finished cooking, let rest for about 20-30 minutes before serving.
