Perfect for Sunday dinner or company.

Burgundy Pot Roast

olive oil
1 tsp. dried rosemary
1 tsp. dried thyme
1 bunch green onions, chopped, including greens
1/2 large head of garlic, crushed
1/2 lb. mushrooms, sliced
chuck roast, 2-3 lbs. (fancier, leaner cuts don’t work as well)
1/2 large head of garlic, separated into buds
salt & pepper
2 cups Burgundy

Preheat oven to 400 degrees.

In a dutch oven, put in enough olive oil to coat the bottom of the pan. Saute on low heat onions, crushed garlic, rosemary and thyme. Add additional olive oil if needed, then add mushrooms and saute until soft.

Cuts slits in roast and insert buds of garlic in various places in the roast. Rub with salt and pepper. Set heat to high. Sear meat in the pan, browning both sides. Add Burgundy, letting cook 2 minutes to release alcohol.

Cover with lid and place in oven for 1.5 - 2 hours. The wine will make a rich gravy. Add additional salt and pepper to taste.

Slice and serve topped with gravy and mushrooms.

For leftovers, combine meat and gravy in a ziplock bag and freeze. To reheat, cut small slits in the top side of bag to vent and microwave.