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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.

Burgundy Thyme Pot Roast with Yorkshire Pudding and Roasted Potatoes.

Burgundy Thyme Pot Roast with Yorkshire Pudding and Roasted Potatoes.

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.

Uncooked cut of beef chuck roast on a cutting board

I like to use Chuck/Blade roast for a pot roast.

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)

How to make Perfect English Style Roasted Potatoes

How to make Perfect English Style Roasted Potatoes

Perfect Popovers

Yorkshire Pudding popovers just out of the oven.

Yorkshire Pudding 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.

Burgundy Thyme Pot Roast with all the fixings on a large serving platter.

Burgundy Thyme Pot Roast and all the fixings.

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Burgundy Thyme Pot Roast with Yorkshire Pudding and Roasted Potatoes.
Yield: 8 servings

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

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.

Ingredients

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

Sunday 27th of March 2022

The blade/chuck roast looks delicious and I love roast potatoes and yorkshire puddings but, u must have 2 ovens to be able to cook them in with different temperatures. Do u have a secret besides a second oven to get them all together on a table at dinner?

Sonia Palmer Lear

Sunday 17th of January 2021

Made this tonight for my family. It was wonderful. It will surely become our new favourite go to recipe for slow roasted beef.

Bethany

Sunday 2nd of August 2020

This was the greatest pot roast we have ever had, much less made! Thank you so very much for sharing! Perfection! We will make this again and again.

Alison

Sunday 23rd of February 2020

I have a sirloin tip roast. Will cooking it for this long dry it out? Thanks!!

Alison Pike

Tuesday 13th of December 2016

What can I do with the gravey to enhance flavour if I don't have red wine on hand?

Barry C. Parsons

Wednesday 14th of December 2016

Just use more stock. Reducing the stock first intensifies the flavour.

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