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Tennessee Beef Bourguignon

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Tennessee Beef Bourguignon
2008-07-25 Main Dish
5 71

Red wine, soy sauce, oyster sauce and balsamic vinegar make a great sauce to serve over this delicious chuck roast.

  • Servings: 6-8


1× 3-4 lb Beef Chuck Roast
2 tsp Kosher Salt
1 tsp Black Pepper
2 Tbsp Extra Virgin Olive Oil
1 lb Button Mushrooms, sliced
1× 15 oz can Beef Broth
½ cup Dry Red Wine
¼ cup Balsamic Vinegar
1 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
2 Tbsp Chopped Italian Parsley


Preheat oven to 350 degrees.

Heat olive oil in large roasting pan. Season roast with salt and pepper. Brown on all side.

Add remaining ingredients, except mushrooms, cover and bake for 3 1/2 hours. Last 30 minutes, add mushrooms.

Remove roast from pan and bring sauce to a boil, reduce to simmer and stir until slightly thickened.

Slice roast and place on platter. Pour over sauce.