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Burgandy pot roast in DCB

ChefJoyJ

Veteran Member
Nov 13, 2007
1,038
0
I want to try the burgandy pot roast in the DCB, since today is such a rainy, dreary, and cool day. However, I am not sure what to set the temp at. The recipe only says to bake it for 3-3 1/2 hours.
 

nikked

Senior Member
Gold Member
Apr 10, 2005
2,133
7
Haven't seen this recipe...and didn't find it on a search here. Could you post please? We have a rainy, unseasonably cold day here too, and this sounds good!!!

Thanks!
 

ChefJoyJ

Veteran Member
Nov 13, 2007
1,038
0
  • Thread starter
  • #3
Burgundy Pot Roast
Place the roast in the baker. Add 1-cup burgundy wine, 1 can (8 oz) tomato sauce & 1 pkg. Dry vegetable soup mix. Cover with lid & bake 3-3 ½ hours. Serve hot over egg noodles.


(It's in many, many of the DCB recipe files.) :)
 

Grandmarita

Advanced Member
Gold Member
Nov 9, 2005
913
0
Those instructions are so vague. How many pounds, would make a difference. I do pork roasts at 325 degrees. So give it a try at that temperature, and check after two hours. You have quite a bit of liquid there too, so I cannot help but wonder what condition your roast would be in. When I do a roast of beef, brown both sides before putting it in the oven, put about 1/2 inch of water in the bottom of the pan, and by the time it is done, there is lots more liquid that leaches out of the meat, and the carrots and onions, and potatoes. I top the surface of the beef with slices on onions for flavor.
 

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