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Ingredients
- 1 (5 lb.) beef roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tbsp. veg. oil
- 2 tbsp. prepared mustard
- 2 carrots
- 1 1/4 c. burgundy wine
- 1 lg. onion
- 2 c. fresh mushrooms
- 2 tbsp. cornstarch
Directions
- Brown meat slowly on all sides. Drain off and throw away fat in the baking pan. Sprinkle meat with salt and pepper and spread with mustard. Add in 1 c. of burgundy, cover tightly and cook over low heat for 3 hrs or possibly till meat is tender.
- Pare carrots and cut into julienne strips. Peel and slice onion, slice mushrooms and add in these vegetables to the pot roast. Cover and simmer for 10 min or possibly longer, till the vegetables are just tender.
- Remove the roast; blend the cornstarch with the remaining burgundy and stir into the liquid. Cook this mix, stirring gently, till the sauce clears and thickens.
- Spoon some of the sauce over the sliced roast and serve the remainder in a sauce boat on the side.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2683g | |
| Calories 4873 | |
| Calories from Fat 2298 | 47% |
| Total Fat 255.46g | 319% |
| Saturated Fat 77.65g | 311% |
| Trans Fat 0.71g | |
| Cholesterol 1176mg | 392% |
| Sodium 4047mg | 169% |
| Potassium 6809mg | 195% |
| Total Carbs 55.91g | 15% |
| Dietary Fiber 8.4g | 28% |
| Sugars 13.38g | 9% |
| Protein 504.49g | 807% |
