Burgundy Pot Roast | America's Test Kitchen

Name: Burgundy Pot Roast | America's Test Kitchen
Total time: 285 min
Ingredients: 1 (5- to 6-pound) boneless beef chuck-eye roast, pulled apart at seam into 2 separate roasts, fat trimmed, and roasts tied individually at 1-inch intervals; Salt and pepper; 4 slices bacon, halved; 4 carrots, peeled and chopped; 1 onion, chopped; 1/4 cup all-purpose flour; 3 garlic cloves, minced; 1 (750-ml) bottle red wine; 2 cups beef broth; 2 teaspoons minced fresh thyme; 2 bay leaves; 2 cups frozen pearl onions; 1/2 cup beef broth; 3 tablespoons unsalted butter; 2 teaspoons sugar; 1 pound white mushrooms, trimmed and quartered; 2 tablespoons minced fresh parsley

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Julia Child herself introduced classic boeuf bourguignon to America. We wanted to translate the flavors of her stew into a faster, easier holiday pot roast.

Keywords

Main Courses
Beef

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Ingredients

1 (5- to 6-pound) boneless beef chuck-eye roast, pulled apart at seam into 2 separate roasts, fat trimmed, and roasts tied individually at 1-inch intervals
Salt and pepper
4 slices bacon, halved
4 carrots, peeled and chopped
1 onion, chopped
1/4 cup all-purpose flour
3 garlic cloves, minced
1 (750-ml) bottle red wine
2 cups beef broth
2 teaspoons minced fresh thyme
2 bay leaves
2 cups frozen pearl onions
1/2 cup beef broth
3 tablespoons unsalted butter
2 teaspoons sugar
1 pound white mushrooms, trimmed and quartered
2 tablespoons minced fresh parsley