Burgundy Pot Roast

Name: Burgundy Pot Roast
Yield: Serves 6 to 8
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; , Salt and pepper; 2 tablespoons, minced fresh parsley

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Appears in Cook's Country December/January 2013

Main Courses

Beef

SERVES6 to 8

TIME4¼ to 4¾ hours

WHY THIS RECIPE WORKS

For a boeuf bourguignon–inspired pot roast, we enhance a simple chuck-eye roast with a silky red wine sauce and buttery vegetable garnish. Removing fat from the meat before cooking staves off greasy sauce, and cutting the roast into two sma...

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