Beef Burgundy



5 lb. beef pot roast
4 Idaho potatoes - diced
1 yellow onion - chopped
1 qt. beef broth
1 cup red wine
3 T. Worcestershire sauce
1 T. Dijon mustard
1 T. vinegar
Salt & pepper to taste


In a large pot, brown the beef on all sides. Add the onion and potatoes and stir until well-browned. Lower the temperature. Add the wine, beef broth, Worcestershire sauce, mustard and vinegar. Stir until combined. Season with salt and pepper. Continue cooking for 90 minutes until meat is done. Serve on a hot platter.
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