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Burgundy Roast Beef
Reviews:
May 01, 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!

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