Pot Roast in Red Wine: aka Boeuf a la Mode

"I never made a pot roast before in my life."
"Seriously?", said my guest.
"I've probably eaten pot roast a handful of times in my life."
"What kinda of American are you?" "You didn't have pot roast after church for Sunday dinner."
"No, I had lasagna."
"I forgot, you said before, Italian's don't do beef."
Here I was, thanks to Dorie, cooking what looked to me like a massive slab of meat. As I read the recipe my head began to spin. It was one of those complicated French recipes. Simplifications were in order.

First off I have read enough Cook's Illustrated magazines to know that it is not necessary to marinade meat overnight. After the first few hours their is really no difference in flavor.

Secondly, I don't do bouquet garni I chop up herbs, put them in the dish to stay, unless it is a smooth soup, I really don't see the point of making a bundle of herbs in cheese cloth and then throwing them away.

Thirdly, it didn't sound sanitary or really flavor enhancing to marinate the vegetables for the pot roast with the meat.

Lastly, I really didn't think you needed to use a skillet and a dutch oven.

What follows is my simpler and very tasty adaption, that was ready when we came home from apple picking with over very good friends from Brooklyn.

Pot Roast in Red Wine: aka Boeuf a la Mode

adapted from Dorie Greenspan's boeuf a la mode in Around My French Table
by Diane Balch simplelivingeating.com
Preparation: 20 minutes, Marinade: 3-4 hours, Cook time: 4 hours
Serves: 8 - 10
Ingredients: 1 chuck roast 5 1/2 to 6 pounds 2 large onions chopped 6 or more carrots (a bunch) chopped 3 celery stalks chopped
marinade: 1 teaspoon of dried Thyme 1 tablespoon of fresh parsley chopped 1 tablespoon of chopped fresh rosemary 1 bay leaf 1 bottle of red wine 2 tablespoons of extra virgin olive oil
For baking:
3 tablespoons of canola oil or other neutral oil. 4 tablespoons of Cognac or other brandy 5 tablespoons of anchovy paste 3 tablespoons of tomato paste 4 cups beef broth 2 tablespoons of corn starch

Directions: 1) Whisk thyme, parsley, rosemary, bay leaf, pinch salt and pepper with the olive oil and red wine.
2) Rub all sides of the roast with salt and pepper. Put it into a large freezer bag or plastic container. Pour red wine mixture over it and let it marinade for 3 to 4 hours. You can leave it longer or overnight. Turn the roast in the liquid every few hours if you can.
3) At the end of your marinade time pre-heat the oven to 300 degrees.
4) Pour the canola oil into your dutch oven and heat it on medium high heat.
5) Remove the roast from the bag and dry it with paper towels. Keep the marinade.
6) Sear the roast on all sides in the dutch oven. (about 3 to 4 minutes per side)
7) Remove roast from the dutch oven and pour in marinade. Bring it to a boil and whisk in cognac, anchovy paste and tomato paste. Let thicken a little about 2 minutes.
8) Add beef broth to marinade and bring it to a boil. Once it comes to a boil remove it from the heat.
9) Put roast into the broth and arrange vegetables around the roast. Cook for about 4 hours or until roast meat easily comes off with a fork.
10) Remove roast from dutch oven and ladle vegetables around the roast.
11) Bring the broth to a boil and whisk in 2 tablespoons of corn starch. Lower heat to medium and whisk the sauce until it thickens. Serve this gravy along side the pot roast. It is great on mashed potatoes too. Lemony spinach or other dark greens goes well with this dish. You are invited to join my new linky party. Cook a recipe of your choice from the chosen country and explore the world with us. Nov 5th we will be sharing dishes from Maylasia


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Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.

Click here to see how the other Dorista's did.

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Posted by Tutik W