Originally Posted by Greger
Pot roast without the Burgundy is Pot Roast.
Pot roast with the Burgundy is Beef Bourguignon.
Beef Bourguignon with red wine sauce, egg noodles, and green beans is one of my favorite dishes. I tie and then marinate a bottom round in 500-750 ml (or more)of a dry red- usually Cabernet- along with a can of beef broth and a couple cloves of garlic overnight in the refrigerator (can leave it in longer), then sear the meat in a large pan on the stove, and then bake it.