French-Style Pot Roast

Name: French-Style Pot Roast
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6-8 serving(s)
Ingredients: 1 beef chuck roast, boneless, pulled apart into 2 pieces and fat trimmed (4-5 pounds); 2 teaspoons kosher salt; 1 (750 ml) bottle medium-bodied red wine; 10 sprigs fresh parsley; 2 tablespoons minced fresh fresh parsley leaves; 2 sprigs fresh thyme; 2 bay leaves; ground black pepper; 4 ounces thick-cut bacon, cut into 1/4-inch pieces; 1 medium onion, chopped fine; 3 medium garlic cloves, minced; 1 tablespoon all-purpose flour; 2 cups beef broth; 4 medium carrots, peeled and cut on bias into 1 1/2-inch pieces; 2 cups frozen pearl onions; 3 tablespoons unsalted butter; 2 teaspoons sugar; 1/2 cup water; 1/4 cup cold water (to bloom gelatin); 10 ounces white mushrooms, wiped clean, stems trimmed, halved if small and quartered if large; table salt; 1 tablespoon powdered unflavored gelatin

Submitted by KathyP53

"From Cooks Illustrated. Delicious."

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Ready In:: 4hrs 30mins
Ingredients:: 22
Serves:: 6-8

ingredients

1 beef chuck roast, boneless, pulled apart into 2 pieces and fat trimmed (4-5 pounds)
2 teaspoons kosher salt
1 (750 ml) bottle medium-bodied red wine
10 sprigs fresh parsley
2 tablespoons minced fresh fresh parsley leaves
2 sprigs fresh thyme
2 bay leaves
ground black pepper
4 ounces thick-cut bacon, cut into 1/4-inch pieces
1 medium onion, chopped fine
3 medium garlic cloves, minced
1 tablespoon all-purpose flour
2 cups beef broth
4 medium carrots, peeled and cut on bias into 1 1/2-inch pieces
2 cups frozen pearl onions
3 tablespoons unsalted butter
2 teaspoons sugar
¹⁄₂ cup water
¹⁄₄ cup cold water (to bloom gelatin)
10 ounces white mushrooms, wiped clean, stems trimmed, halved if small and quartered if large
table salt
1 tablespoon powdered unflavored gelatin

directions

Season meat with kosher salt. Place on wire rack in rimmed baking sheet, and let rest at room temperature for 1 hour.
Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.
Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
Adjust oven rack to lower middle position and heat oven to 300°F Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6-8 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate and reserve. Pour off all but 2 tbsp of bacon fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pat and brown on all sides, 8-10 minutes total. Transfer beef to large plate and set aside.
Reduce heat to medium; add onion and cook,, stirring occasionally, until beginning to soften, 2-4 minutes. Add garlic, flour, and reserved bacon; cook stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundles, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 -3 hours, adding carrots to pot after 2 hours.
While meat cooks, bring pearl onions, butter, sugar and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5-8 minutes. Uncover, increase heat to medium-high heat, and cook until all liquid evaporates, 3-4 minutes. Add mushrooms and 1/4 teaspoons table salt; cook, stirring occasionally, until vegetables are browned and glazed 8-12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.
Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle for about 5 minutes, then using wide shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20-30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.
Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2" thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.
To make ahead: Follow recipe to point where gelatine is sprinkled on top of cold water. OMIT THIS STEP. Place the meat back into reduced sauce, cool it to room temperature, cover it, and refrigerate for up to 2 days. To serve slice the beef and arrange it in a 13 x 9-inch baking dish. Bring the sauce to a simmer and stir in the gelatin until completely dissolved. Pour the war m sauce over the meat, cover it with aluminum foil and bake it in a 350°F oven until heated through, about 30 minutes. Serve with boiled potatoes, buttered noodles or steamed rice.

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Reviews

I try this recipe has a highbred with a slow cooker.

Suzie E.
This is one of my top "go-to" recipes in the fall/winter. It's by far the best pot roast recipe I have ever tried.

peggyinArl