Successful Burgandy Pot Roast: Tips & Tricks

[byrd1956]

Has anyone made the Burgandy Pot Roast successfully? I followed the recipe and before 2 hours were up there was a burnt smell. There was not enought liquid and the edges of the mixture burnt. After scraping that out and adding more tomato sauce it was much better. It seems like there should be more liquid from the start. Any suggestions?

 

[MissChef]

where is this recipe?

 

[kcjodih]

It's in the DCB recipe booklet. I've attached it for you or others in case they don't have it.

 

[CookingwithMary]

I haven't made this recipe yet, because I can't find a low sodium soup mix and have not figured out an equivalent.Based on my past cooking problems:What temperature was the oven? Higher 350 deg f? (or metric equivalent). Does your oven temperature fluctuate at all? BTW--Does the vegetable soup mix soak up much liquid?

 

[MissChef]

It's in the DCB recipe booklet. I've attached it for you or others in case they don't have it.

thanks jodi, I've never seen this! how cool!

 

[byrd1956]

I had the oven @ 350 just because the other recipes on the newsletter I had said to use that temp. All the liquid was gone. I'm thinking I should have used 16 oz. of tomato sauce. I've made the smoked sausage w/vegetables, no-peek chicken and the pork chops & rice and they came out fine. I used that baker every day of the week!

 

[CookingwithMary]

I had the oven @ 350 just because the other recipes on the newsletter I had said to use that temp. All the liquid was gone. I'm thinking I should have used 16 oz. of tomato sauce. I've made the smoked sausage w/vegetables, no-peek chicken and the pork chops & rice and they came out fine. I used that baker every day of the week!

Maybe it's 'just a mystery', one of those quirky things that happen?:yuck:

I will be making this, and check the liquid level after the first hour or so

 

[missyciccolella]

So off topic, but a great recipe for the DCB...place a beef brisket in the DCB and spread prepared mustard over it and 1 pack of onion soup mix. Cover and bake at 200 all day...it turns out juicy and yummy! If you wish, scrape the mustard off the brisket into juices and pour juices into a sauce pan, add 1-2 tbsp of flour and you have a gravy. If your brisket is big enough take 1/2 and uses for sandwiches or another meal.

 

[chefdiana2007]

good ideas for the DDB. I have 2 shows this weekend and I think I will make one of these for the show the hostess left it up to me to pick:yuck: the recipe. I will make it at home and take it with me