Burgundy Roast Beef

Burgundy Roast Beef

34
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 {{adjustedServings}} servings 379 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  • Prep

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  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.
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Reviews

34
  1. 41 Ratings

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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.