Burgundy Thyme Pot Roast with Yorkshire Pudding Popovers and English-Style Roasted Potatoes

# What this recipe is

Burgundy Thyme Pot Roast is a classic slow-braised beef roast cooked in red wine, beef stock, onions and thyme until tender, producing a rich gravy. The original post pairs the roast with Yorkshire pudding popovers and English-style roasted potatoes.

# Why it works

# Ingredients (high level)

• 3–4 lb blade/chuck roast, tied with butcher string
• Beef stock (2½–3 cups), low-sodium recommended
• 1½ cups burgundy or any dry red wine
• Bay leaves, Worcestershire sauce, nutmeg, pepper, kosher salt, thyme, garlic
• Root vegetables: carrots, parsnips, and peeled shallots or pearl onions
• Flour and warm water for a thickening slurry

# Equipment notes

# Step-by-step method (sequence)

1. 1Tie the roast with butcher string and season with salt and pepper.

1. 1Add beef stock, wine, bay leaves, Worcestershire, nutmeg, kosher salt, pepper, thyme and minced garlic to the roasting pan.
2. 2Cover tightly (the post suggests foil under the cover to retain moisture) and roast at 325°F for 1½–2 hours.

1. 1Whisk together warm water and flour into a smooth slurry, then slowly whisk the slurry into the boiling liquid until you reach the desired gravy thickness.
2. 2Slice or pull the roast and serve with gravy, Yorkshire pudding popovers and roast potatoes.

# Serving and pairing

The post serves the roast with light Yorkshire pudding popovers and English-style roasted potatoes, and recommends pouring plenty of the burgundy thyme gravy over the meat and sides. Mashed potatoes or roasted root vegetables are also suggested as compatible sides in related posts.

• Tie the roast to keep it compact and make it easier to carve.
• Use low-sodium store-bought stock if not making your own.

• Prepare the flour slurry separately and add gradually while whisking to avoid lumps.
• Keep finished roast and vegetables warm in a low oven while you make the gravy.

# Nutrition and yield (as provided)

The original post lists a yield of 8 servings and per-serving nutrition values (calories, fat, cholesterol, sodium, carbohydrates, fiber, sugar, protein). Refer to the original recipe for the exact numbers.

# Where to find related recipes

The post links to separate recipes for "Perfect Roast Potatoes (English Style)" and "Perfect Popovers (Yorkshire Pudding)", and the author collects similar slow-cooked recipes in a Slow Cooked Sundays category on Rock Recipes.