Beef Bourguignon Pot Roast Recipe Melts In Your Mouth: Easy French Cooking At Home by Donna John
Bourguignon is a French term meaning "in the style of Burgundy," which is a region in France. Bourguignon dishes are most often savory and have a rich red wine sauce, like this delicious beef bourguignon pot roast recipe. This easy beef roast recipe starts on the stovetop and ends in the oven. The result is a melt-in-your-mouth roast floating in a sea of savory sauce. This pot roast is easy enough for a weeknight dinner, if you have the time for it to bake.
Photo credit (all photos): Donna John
To make this French recipe you don't need a long list of ingredients. Here is your gluten-free shopping list for this fork-tender beef recipe: a boneless chuck roast, olive oil, kosher salt, bacon, carrots, onion, celery, tomato paste, a dry red wine (preferably, of course, Burgundy), low-sodium beef broth and butter.
Serve the tender baked beef and wine sauce as a high-protein dinner with your favorite side dishes. (Check out the importance of protein in your diet.) You definitely need potatoes, rice, egg noodles or another grain to soak up that incredible red wine sauce. I served mine with smashed Yukon gold potatoes and leftover butter peas. Delicious!
Dairy-free Option: If you are on a dairy-free diet, simply omit the butter.
If you like this recipe, be sure to check out my succulent braised short ribs and Mexican baked beef short ribs, which are also rich, savory and melt in your mouth.
Cuisine: French
Prep Time: 10 minutes
Cook Time: 3 hours and 15 minutes to 3 hours and 45 minutes
Total Time: 3 hours and 25 minutes to 3 hours and 55 minutes
Servings: 6 to 8
Ingredients
- 2 tablespoons olive oil
- 1 boneless chuck roast (3 to 4 pounds)
- 1 teaspoon kosher salt
- 6 bacon slices, chopped
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 1 rib celery, chopped
- 3 tablespoons tomato paste
- 2 cups dry red wine (Burgundy wine preferred)
- 2 cups low-sodium beef broth
- 2 tablespoons butter
Here's how to make it:
- Heat the olive oil in a dutch oven over medium heat. Season the roast all over with the kosher salt. (I also added some black pepper.) Put the roast into the hot oil.
- Cook about 5 minutes on both sides, or until well seared and golden brown. Remove to a plate.
- Add the bacon to the beef drippings. Cook, stirring often, about 5 minutes.
- Add the carrots, onion and celery. Cook, stirring often, until onion begins to lightly brown, about 6 to 8 minutes.
- Add the tomato paste. Stir and cook about 2 minutes.
- Increase the heat to high. Pour in the wine. Stir up the brown bits from the bottom of the pan.
- Pour in the beef broth.
- Put the roast back into the pot and bring to a simmer.
- Cover the pot with a lid or tightly with aluminum foil.
- Bake in a preheated 325-degree F oven for 3 to 3 1/2 hours, or until the roast is fork-tender.
- Carefully remove the roast to a plate. Discard the fat from the surface of the "gravy" and bring to a simmer over medium heat on the stovetop. Simmer, stirring often, until the liquid has slightly reduced, about 10 minutes. Stir in the butter. Taste and add salt and pepper, if needed.
- Ladle the sauce over the roast or put the roast back into the pot for serving.
- Store any leftovers in an airtight container in the fridge and reheat in the microwave. You can also freeze for quick dinners later.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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