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Burgundy Roast Beef

Burgundy Roast Beef

  • Prep

    10 m
  • Cook

    4 h 30 m
  • Ready In

    4 h 40 m
Carina

Carina

This is a very simple recipe that always receives rave reviews from family and friends. It's great to serve when you're having company. For more gravy, double all ingredients.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 40.8 g
  • 82%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 761 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Place a large sheet of heavy-duty aluminum foil in a shallow roasting pan.
  2. Place rump roast in the roasting pan. Pour mushroom soup over the roast and sprinkle with onion soup mix.
  3. Whisk wine and flour together in a small bowl; pour over the roast and top with mushrooms.
  4. Fold the foil over the roast and crimp edges together to seal.
  5. Bake in preheated oven for 4 1/2 hours. Let stand 10 minutes before serving.
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Reviews

MommySmith
7

MommySmith

3/12/2013

This recipe is wonderful. I cooked mine in the crockpot on high for 4 hours and it came out tender and juicy. The flavor was perfect! I did throw in some chopped garlic with garlic salt because we love garlic on our roast. This is a recipe to keep and cherish. Thanks for the add!

BudsGurls
5

BudsGurls

5/1/2013

Very, very good - hubby loved it! I used what was left in a bottle of Shiraz (about 2/3 cup) & substituted low sodium cream of chicken soup only because I didn't have cream of mushroom. Used fresh mushrooms instead, which I'd quickly sautéed with clove of garlic. A few grinds of black pepper & 3-1/2 hours later the roast was moist & tender, & the gravy was the perfect consistency & full of flavor. Also, I added some carrots & celery for the last 1-1/2 hours (turning up the oven to 325*) & served with ricotta mashed potatoes. We're actually looking forward to the leftovers tonight!

BobbiRaeLee
5

BobbiRaeLee

8/14/2012

This is a great tasting and easy recipe for roast. My kids love it.

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