Burgundy Roast Beef
Burgundy Roast Beef

4 pounds Petite Sirloin Roast
1 (1 oz.) package dry onion soup mix
1 (10.75 oz.) can condensed
cream of mushroom soup
1/2 cup Burgundy wine
2 tablespoons all-purpose flour
1 (8 oz.) jar sliced mushrooms, drained (optional)

1. Preheat oven to 300°F (150°C). Place a large sheet of heavy-duty aluminum foil in a shallow roasting pan.

2. Place Petite Roast in the roasting pan. Pour mushroom soup over the roast and sprinkle with onion soup mix.

3. Whisk wine and flour together in a small bowl; pour over the roast and top with mushrooms.

4. Fold the foil over the roast and crimp edges together to seal.

5. Whisk wine and fl our together in a small bowl; pour over the roast and top with mushrooms.

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