Burgundy Thyme Pot Roast with Yorkshire Pudding Popovers and English Style Roasted Potatoes

Burgundy Thyme Pot Roast. A slow cooked, tender pot roast braised in red wine and onions which produces a rich and very flavourful gravy.

Spouse had the day off yesterday and decided to cook one of our favorite pot roast recipes for dinner.

I came home to a fantastic Friday supper of burgundy thyme pot roast with shallots and root vegetables. Our side dishes were perfect light, airy Yorkshire pudding popovers and perfect English style roasted potatoes.

Of course, there was also plenty of burgundy thyme gravy to pour liberally over everything.

Who wouldn't love to return from work to such a wonderful home cooked comfort food meal? It was a perfect start to the weekend  but would make a terrific Sunday roast dinner too.

Serve with Yorkshire Pudding Popovers and Perfect Roast Potatoes. Find those recipes by clicking the links below:

The Perfect Roast Potato ( English Style Roast Potatoes)

Perfect Popovers

A covered roasting pan will do for this recipe but my favourite way is to cook it in a Large 7 quart/litre cast iron Dutch oven. The heat carries evenly & well and braises the beef to tender perfection while keeping all those tasty juices in for the gravy.

For more tried and true recipes like this Burgundy Thyme Pot Roast, check out this collection of our 25 Most Popular Recipes since Rock Recipes began back in 2007.

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Burgundy Thyme Pot Roast with Yorkshire Pudding Popovers and English Style Roasted Potatoes

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours 30 minutes

Burgundy Thyme Pot Roast - Perfect comfort food; a slow cooked, tender pot roast braised in red wine & onions which produces a rich & very flavourful gravy.

4.2 Stars (5 Reviews)

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Ingredients

• 3 to 4 lb blade roast (chuck roast)
• 2 ½ to 3 cups beef stock, If using store bought stock, use salt-free or low sodium brands
• 1 ½ cups burgundy wine, any dry red wine can be substituted
• 2 bay leaves
• 3 tablespoon Worcestershire sauce
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon black pepper
• 6 springs fresh thyme, or 1 tablespoon ground dry thyme
• 1 teaspoon kosher salt
• 3 cloves finely minced garlic
• 1 pounds carrots
• 1 pounds parsnip
• ½ pound peeled small shallots or pearl onions
• 1 cup warm water
• ¼ cup all purpose flour

Instructions

1. I like to make sure the roast is tied tightly with butcher string which helps it hold together in the oven and easier to remove from the roasting and serve. Season the roast on all sides with salt and pepper.
2. Heat 3 tablespoon vegetable oil in a cast iron over medium high heat and brown the roast on all sides before transferring it to a covered roasting pan.
3. To the roasting pan add the beef stock, wine, bay leaves, Worcestershire Sauce, nutmeg, kosher salt, pepper, thyme and garlic.
4. Cover the roasting pan with aluminum foil before adding the cover in order to keep as much moisture in as possible and roast at 325 degrees F for 1 ½ to 2 hours.
5. At this point add the carrots, parsnip and shallots or pearl onions.
6. Cover and roast for about another hour or until the vegetables are fork tender. Remove the roast and vegetables from the pot and hold in a warm oven, about 200 degrees F, while you prepare the gravy.
7. Skim any excess fat from the top of the stock in the roasting pan, then bring the liquid to a boil on the stove top.
8. Prepare a thickening slurry by whisking together until smooth the flour and warm water in a covered mason jar or by or shaking them together in a mason jar.
9. Slowly pour the flour slurry into the boiling roasting stock, whisking constantly and quickly so that no lumps form in the gravy. Use only as much of the slurry as necessary to bring the gravy to the consistency you like.
10. Serve with Yorkshire Pudding Popovers and Perfect Roast Potatoes

Nutrition Information

Yield

8

Serving Size

8 servings
Amount Per Serving Calories 561Saturated Fat 12gCholesterol 156mgSodium 734mgCarbohydrates 27gFiber 6gSugar 8gProtein 47g

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