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!
Ingredients:
1 Pot Roast, about 4-5lbs
6 slices of bacon cut into 1/4” pieces (I prefer applewood smoked)
5-6 Large Carrots, peeled and sliced into ~1/4” rounds
2 Yellow Onions, medium diced
8 oz Pearl Onions
4 Cloves of Garlic, minced
2 tsp Tomato Paste
4 Tbsp Flour
1 Bottle Red Wine (I recommend a Pinot Noir)
10 oz mushrooms (I prefer baby bellas)
2 Sprigs Thyme
2 Bay Leaves
Parsley for garnish
Instructions:
Preheat over to 350 degrees
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.
