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Burgundy Roast Beef
January 19, 2014

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 that, and because I was gifted a couple of bottles of red wine over the holidays and I'm not a big fan of red wine (as a beverage, I mean, love it for cooking) and wanted to use some of that too. As this was a 'use up what I have' endeavour, I used stew beef instead of a full roast. I think I had about a pound and a half of beef, so if I made a 4 pound roast, I definitely would have wanted more gravy. It was also just a touch on the too salty side (but not so much that it was unpleasant) so in the future I might not add the entire packet of onion soup mix. I completely forgot the flour but I found it thick enough for me. Like a couple other reviewers, I cooked it in the crockpot, but I did about 3 hours on high and then about an hour and a half on low because when I checked it, it was starting to burn around the edges. It could have been a little more tender for my liking but that's probably because of the stew beef and turning down the temp. If I were to do it in the crock pot again, I'd probably do it on low 7-8 hours. All in all, very good though. It's very similar to a beef cubes-and-gravy meal my dad makes but the red wine took it to another level. The only downside to my meal was I made boxed mashed potatoes and their gloopy texture didn't do this delicious gravy justice.

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