Burgundy Roast Beef recipe

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Ingredients

4 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
½ cup Burgundy wine
2 tablespoons all-purpose flour
1 (8 ounce) jar sliced mushrooms, drained

Nutrition Info

379.3 calories
carbohydrate: 8.1 g
cholesterol: 100.4 mg
fat: 18.2 g
fiber: 0.9 g
protein: 40.8 g
saturatedFat: 6.1 g
servingSize: -
sodium: 761.1 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Place a large sheet of heavy-duty aluminum foil in a shallow roasting pan.

  2. Place rump roast in the roasting pan. Pour mushroom soup over the roast and sprinkle with onion soup mix.

  3. Whisk wine and flour together in a small bowl, pour over the roast and top with mushrooms.

  4. Fold the foil over the roast and crimp edges together to seal.

  5. Bake in preheated oven for 4 1/2 hours. Let stand 10 minutes before serving.

Recipe Yield

8 servings

Recipe Note

This is a very simple recipe that always receives rave reviews from family and friends. It's great to serve when you're having company. For more gravy, double all ingredients.

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