Burgundy Roast Beef

Burgundy Roast Beef

35
Carina 1

"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."

Ingredients

4 h 40 m servings 379 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews

35
  1. 42 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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 ...

Most helpful critical

The sauce was nice but my meat was dry and tasteless.

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 ...

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 fre...

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

While this recipe had a good concept going of cooking it slowly (I did 3 1/2 hours, so it was medium-rare), it really lacked in the flavor. I think some thyme and salt would really kick it up a...

A tasty version of classic pot roast. I added fresh mushrooms instead of canned and also threw in fresh baby carrots. Yum!

Excellent! Had no wine but used balsamic vinegar...NICE!

Wow! The hardest part of this perfectly simple recipe is having to endure the aroma for 4 hours (mine finished in 4). It came out fork tender not stringy. No mess simple clean up. There is no w...

Good! Better than I thought it'd be, actually. I chose this recipe because I accidentally opened a can of cream of mushroom the other day when I was looking for chicken broth, so needed to use t...

This is my favorite pot roast recipe! It's so simple and delicious! One pot recipe. I throw in chunks of sweet potatoes/small red potatoes, onions & baby carrots in the roasting pan with the roa...