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peachy's burgandy pot roast

(1 rating)
Dannell avatar
Recipe by
Dannell L
@Dannell
Beautiful, MO

We love this pot roast in a delicious rich burgandy gravy! And it only messes up one pot! It also makes an incredible beef stroganoff! Thanks to my friend Kiki for sharing this fabulous recipe with me!

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 3 Hr
method Bake

Ingredients For peachy's burgandy pot roast

  • 3 lb
    beef roast
  • 4 Tbsp
    olive oil, extra virgin
  • 1 can
    roasted garlic cream of mushroom soup
  • 2 c
    red wine
  • 1 c
    sliced mushrooms
  • 1/4
    onion, sliced thinly
  • ground black pepper
  • garlic powder
  • ground kosher salt

How To Make peachy's burgandy pot roast

  • 1
    On the cooktop, heat a dutch oven. Add the olive oil and the seasoned roast (I used a large chuck roast). Sear it well on all sides.
  • 2
    Remove roast to a plate. Add the butter to the pan and brown the mushrooms and onions, return the roast to the pan.
  • 3
    In a bowl mix together the wine & soup. Pour over the roast.
  • 4
    Bake in a preheated 350* oven for 3 hours.
  • 5
    If you'd like to make beef stroganoff instead. Cube a top sirloin, season it and brown it instead of the roast.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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