Burgundy Pot Roast

2-3 lbs beef roast
2 tbsp. olive oil
1/2 cup Dr. Pete’s Burgundy Marinade
1 (10 oz) can cream of mushroom soup
1-2 cups water
1 onion, sliced or cut into chunks
4 carrots, sliced
4 potatoes, peeled and cubed
kosher salt, and freshly ground black pepper to taste

Brown roast on all sided in a dutch oven in olive oil. Place roast in a large baking dish (or leave in oven proof dutch oven) and season with salt and pepper. Add potatoes, onion, and carrots. Add Dr. Pete’s Burgundy Marinade and soup. Add water until top of roast is almost covered. Cover and bake at 325 degrees for 4 hours or until desired doneness. Note: I went easy on the salt because of the marinade. Serve roast and vegetables with buttered egg noodles or rice.

Recipe sent in by: Beth Lovern – Athens, GA