How To make Wined and Dined Beef Roast

Brazed shredded chuck roast in white wine with gravy

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How to make the BEST Sunday Pot Roast ⏰ One Minute Recipe

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Recipe for Beef Burgundy or Beef Bourguignon - Using Beef Chuck Roast

This Beef Burgundy or Beef Bourguignon was the best Chuck Roast recipe I have ever tasted in my life. It was amazing. The red wine in the dish gave my mouth a taste I have never experienced before. This will be one dish that I will make over and over again. Next time I think I will add other veggies too, such as mushrooms, fresh herbs, etc.

Cobalt Blue 6.5 qt. Dutch Oven


Red 6.5 qt Dutch Oven


NuWave Precision Cooktop


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BEEF TENDERLOIN ROAST | easy, foolproof recipe for Christmas dinner

This beef tenderloin roast is a stunning main for your Christmas dinner table. It’s elegant, incredibly tender to the point where it feels indulgent, and worth every single penny.

The perfect medium-rare pink inside is coated in a garlic herb crust that adds a ton of flavor, and it's served with a creamy horseradish sauce that makes each bite so satisfying. Yes, beef tenderloin may be pricey, but this recipe is totally foolproof!

Once you make this recipe don't be surprised if your family assigns you to beef tenderloin duty every holiday from here on out. It's truly a Christmas dinner sensation.

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► TIMESTAMPS:
00:00 Intro
00:49 Tools you'll need
01:22 How to buy beef tenderloin
02:22 Tie tenderloin with butcher's twine
03:41 Make garlic herb butter mixture
04:23 Make horseradish sauce
05:26 Season tenderloin with salt and pepper
06:06 Sear tenderloin on the stove and add garlic herb butter mixture
07:08 Finish the tenderloin in the oven and cook to medium rare (or your preferred temperature)
07:31 Let the meat rest, slice, and serve with horseradish sauce
08:51 Taste test

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Maybe The Best Roast Beef Dish I’ve Tasted?

Roast beef, especially a roast as large as this one, has always seemed intimidating to me. This recipe was so simple to follow! It's a bit time intensive (so, probably not a weeknight dish) but the results are absolutely worth it; and that Zip sauce is wonderful (if you enjoy the flavor of Worcestershire). I've linked to the recipe from Cook's Country below, keep in mind you'll probably need to create an account (for free) to see it.

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Bottom Round Roast Beef with Zip-Style Sauce


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Depression Pot Roast Recipe

1928 Lorain Pot Roast Recipe
Welcome Friends! Welcome back to Sunday morning and the Old Cookbook Show. Today we're going to do a recipe out of the Loraine Cooking cookbook; it's not a crazy recipe, it's a classic pot roast recipe.

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Ingredients:
4 pounds beef (tough cut may be used)
1/3 cup flour
Fat from meat
2 cups carrots, cut up
2 cups onions, cut up
2 cups celery, cut up
1 cup tomatoes
3 sprigs parsley
Salt & pepper to taste
3 Tbsp flour
3 Tbsp water


Method:
Preheat oven to 250ºF.
Season the beef with salt & pepper, then sprinkle on the 1/3 cup flour.
Heat the fat in a Dutch oven, and then brown the beef on a all sides.
Remove the beef and place a rack (if you have one) in the Dutch oven.
Replace the beefed add the carrots, onions, celery, tomatoes, and parsley.
Cover and place in the oven for 5 hours.
When the time is up, mix together the flour and water to form a slurry.
Remove the beef and veg from the Dutch oven; place on med high heat and then whisk in the flour slurry to create a gravy.

You could add any root veg to this that you like, as well as other flavours and liquids.

Other Pot Roast Recipes:
Pot Roast With Tomato Cream Wine Sauce:
Pot Roast Ras el Hanout Recipe:
Italian Pork Pot Roast with Vegetables:

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