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Pot Roast Burgundy


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  • 1 sirloin tip roast, about 2 1/2 to 3 1/2 pounds
  • 3 cups red wine
  • 2 tablespoons butter
  • 2 carrots
  • 2 ribs celery
  • 1 large onion
  • 1 clove garlic
  • 8 to 12 ounces fresh mushrooms, thickly sliced
  • 3 tablespoons flour blended with 2 tablespoons butter
  • salt and pepper to taste


In a large bowl cover roast with red wine. Let soak for at least an hour or more, refrigerated. Cut carrots, celery, onion, and garlic in chunks and process in the food processor to a coarse-chopped consistency. Heat butter in a large skillet and add chopped vegetables. Saute until lightly browned, then add mushrooms; cook another 2 or 3 minutes.

Place roast in the Crock Pot. Cover with the sauteed vegetables. Pour wine into the hot saute pan and bring to a boil. Pour over the beef and vegetables. Cover and cook on low 8 to 10 hours. 30 to 45 minutes before done, whisk flour-butter mixture in to thicken.
Serves 4 to 6.

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