Pot Roast Bourguignon recipe served on a plate, by Brasserie Byronz
Sep 17 2026
Restaurants›Brasserie Byronz›Pot Roast Bourguignon Recipe

Pot Roast Bourguignon Recipe

Inspired by Brasserie Byronz
Time4h
Serves6
Rating
5.0
1 rating

roasted carrots, pomme purée, bourguignon gravy

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Ingredients

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Pot Roast

Pomme Purée

Roasted Carrots

Method

Pot Roast

  1. 1

    Prepare the Beef

    Season the beef chuck roast with salt and black pepper on all sides.

  2. 2

    Sear the Meat

    In a large Dutch oven, heat olive oil over medium-high heat. Add the beef roast and sear for about 3-4 minutes on each side until browned. Remove and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add the chopped onion and minced garlic, sautéing for about 3 minutes until softened.

  4. 4

    Add Carrots

    Stir in the chunked carrots and cook for another 5 minutes.

  5. 5

    Deglaze the Pot

    Pour in the red wine, scraping the bottom of the pot to remove any browned bits. Let it simmer for 5 minutes.

  6. 6

    Add Broth and Herbs

    Return the beef to the pot, add beef broth, bay leaves, and thyme. Bring to a boil.

  7. 7

    Slow Cook

    Reduce heat to low, cover, and let it simmer for about 3-4 hours until the meat is tender.

Pomme Purée

  1. 8

    Cook the Potatoes

    Place the peeled and quartered potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes until tender.

  2. 9

    Drain and Mash

    Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Roasted Carrots

  1. 10

    Preheat Oven

    Preheat the oven to 425°F (220°C).

  2. 11

    Prepare Carrots

    In a bowl, toss the whole carrots with olive oil, salt, black pepper, and honey until evenly coated.

  3. 12

    Roast Carrots

    Spread the carrots on a baking sheet and roast for 20-25 minutes, turning halfway, until tender and caramelized.

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