How to make it

  • 1)Preheat oven to 325F. Mix salt, herbs and pepper. Rub herb mixture into beef on all sides and stand roast fat side up in shallow roasting pan. Insert meat thermometer through outside fat into the thickest part of the meat. ( Thermometer should not rest in fat or on bone.)
  • 2)Mix liquid gravy seasoning with ½ cup Burgundy Wine. Spoon some over beef; place beef in oven uncovered. Roast, basting several times with remaining Burgundy mixture, 3 ½ hours for rare ( 140F ), 4 ½ hours for medium ( 160F ), 5 hours for well done ( 170F ).
  • 3)When roast is done, lift with two large forks and place on heated platter; cover with aluminum foil. Pour off drippings and reserve; let roast stand in warm place while you make gravy. Roast will be easier to carve after standing 20 to 30 minutes.
  • 4)Prepare Burgundy Gravy: Return 6 tablespoons reserved drippings to roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add the beef broth and Burgundy Wine, stirring until the mixture is free of lumps.
  • 5)All browned bits from roasting pan should be loosened and dissolved in broth mixture. Bring gravy to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring constantly. Season with salt and pepper. Makes 3 cups of gravy.
  • 6)To serve: Using a large sharp carving knife, carve across roast toward bone. Cut along bone to remove slices. Slide knife under meat slice to place on serving platter. Serve with Burgundy Gravy.
  • Nutritional Values: Calories per serving: 925, Protein: 50g, Carbohydrate: 4g, Fat: 68g, Cholesterol: 188mg, Sodium: 694.
  • NOTE: The Recipe for the Yorkshire pudding is posted seperatly.
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    " It was excellent "
    valinkenmore ate it and said...
    I found it - missed it the first time around. Ed, this sounds wonderful. My Dad used to make burgundy gravy - I'm curious to see if this tastes like his. He has been gone for 40 years but I can still taste it! Thanks for the great post.
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