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Name: French Style Pot Roast
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 3.5-4 pounds boneless chuck-eye roast split into 2 pieces and trimmed; 1 Tablespoon vegetable oil; 4 slices bacon 1/4 inch pieces; 1 medium onion chopped; 3 cloves garlic minced; 1/2 teaspoon dried thyme; 1 Tablespoon AP flour; 1 bottle (750ml) dry red wine; 2/3 cup low-sodium chicken broth; 2/3 cup low-sodium beef broff; 2 California bay leaves; 2 carrots peeled, sliced 1/2 inch; 2 cups frozen pearl onions; 1/2 cup water; 3 Tablespoons unsalted butter; 1 teaspoon sugar; 1/4 teaspoon salt; 10 ounces white mushrooms stems trimmed and halved; 1 Tablespoon chopped fresh parsely

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INGREDIENTS

1 3.5-4 pounds boneless chuck-eye roast ; split into 2 pieces and trimmed
1 Tablespoon vegetable oil
4 slices bacon ; 1/4 inch pieces
1 medium onion ; chopped
3 cloves garlic ; minced
1/2 teaspoon dried thyme
1 Tablespoon AP flour
1 bottle (750ml) dry red wine
2/3 cup low-sodium chicken broth
2/3 cup low-sodium beef broff
2 California bay leaves
2 carrots ; peeled, sliced 1/2 inch
Garnish
2 cups frozen pearl onions
1/2 cup water
3 Tablespoons unsalted butter
1 teaspoon sugar
1/4 teaspoon salt
10 ounces white mushrooms ; stems trimmed and halved
1 Tablespoon chopped fresh parsely

Servings

INSTRUCTIONS

Adjust an oven rack to lower middle position

Preheat to 300 degrees

Pat roast dry with paper towels and season with salt and pepper

Tie 3 pieces of kitchen twine around each piece of meat to prevent it from falling apart

Heat the oil in a large dutch oven over medium high heat until just smoking

Brown the roasts in the oil on all sides- about 10 minutes

Transfer the roasts to a plate

Pour off all the fat left in the pot. Add the chopped bacon. Cook over medium-low heat until browned and crisp. About 10 minutes

Stir in the onion and 1/4 teaspoon of salt. Cook until softened. Stir in the garlic and thyme and cook until fragrant. Stir in the flour and cook until incorporated. Slowly whisk in the wine and scrape up brown bits. Simmer until thickened.

Reduce liquid for about 15 minutes- until about 2 1/2 cups.

Stir in the broths and bay leaves. Bring to a simmer.

Add the meat along with any accumulated juices.

Return to a simmer

Cover and transfer the pot to the oven and cook for 2 hours

Flip the meat halfway through

Stir in the carrots and continue to cook in the oven covered until the meat is very tender, and a fork inserted into the center meets little resistance 1-1.5 hours. Flipping the meat again halfway through.

GARNISH

Combine the frozen pearl onions, water, butter, sugar and salt in a non-stick skillet

Cover and cook over med-hi heat, stirring often, until onions are fully thawed and tender. About 10 minutes

Uncover, increase heat to med-hi until all the liquid evaporates- about 4 minutes

stir in the mushrooms and continue to cook. Stirring occasionally until veggies are dark brown and well-glazed

Remove from the heat and set aside

Remove the Pot from the oven

Transfer the meat to a carving board, and tent with foil

transfer the carrots to a bowl and set aside

using a wide spoon, skim off any fat that rises to the surface of the sauce

Bring the sauce to a simmer over medium-hi heat until thickened, and reduced to about 3 cups (15-20 minutes)

Season with salt and pepper to taste

Remove the twine from meat. Cut meat against the grain into 1/4 inch slices and transfer to a serving platter

Stir the carrots and garnish into the sauce and rewarm over medium-low heat

Spoon the sauce and veggies over the meat. Sprinkle with Parsely and serve

NOTES

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French Style Pot Roast

1 3.5-4 pounds boneless chuck-eye roast split into 2 pieces and trimmed
1 Tablespoon vegetable oil
4 slices bacon 1/4 inch pieces
1 medium onion chopped
3 cloves garlic minced
1/2 teaspoon dried thyme
1 Tablespoon AP flour
1 bottle (750ml) dry red wine
2/3 cup low-sodium chicken broth
2/3 cup low-sodium beef broff
2 California bay leaves
2 carrots peeled, sliced 1/2 inch
 Garnish
2 cups frozen pearl onions
1/2 cup water
3 Tablespoons unsalted butter
1 teaspoon sugar
1/4 teaspoon salt
10 ounces white mushrooms stems trimmed and halved
1 Tablespoon chopped fresh parsely

Adjust an oven rack to lower middle position
Preheat to 300 degrees
Pat roast dry with paper towels and season with salt and pepper
Tie 3 pieces of kitchen twine around each piece of meat to prevent it from falling apart
Heat the oil in a large dutch oven over medium high heat until just smoking
Brown the roasts in the oil on all sides- about 10 minutes
Transfer the roasts to a plate

Pour off all the fat left in the pot. Add the chopped bacon. Cook over medium-low heat until browned and crisp. About 10 minutes
Stir in the onion and 1/4 teaspoon of salt. Cook until softened. Stir in the garlic and thyme and cook until fragrant. Stir in the flour and cook until incorporated. Slowly whisk in the wine and scrape up brown bits. Simmer until thickened.
Reduce liquid for about 15 minutes- until about 2 1/2 cups.

Stir in the broths and bay leaves. Bring to a simmer.
Add the meat along with any accumulated juices.
Return to a simmer
Cover and transfer the pot to the oven and cook for 2 hours
Flip the meat halfway through
Stir in the carrots and continue to cook in the oven covered until the meat is very tender, and a fork inserted into the center meets little resistance 1-1.5 hours. Flipping the meat again halfway through.

GARNISH
Combine the frozen pearl onions, water, butter, sugar and salt in a non-stick skillet
Cover and cook over med-hi heat, stirring often, until onions are fully thawed and tender. About 10 minutes
Uncover, increase heat to med-hi until all the liquid evaporates- about 4 minutes
stir in the mushrooms and continue to cook. Stirring occasionally until veggies are dark brown and well-glazed
Remove from the heat and set aside

Remove the Pot from the oven
Transfer the meat to a carving board, and tent with foil
transfer the carrots to a bowl and set aside
using a wide spoon, skim off any fat that rises to the surface of the sauce
Bring the sauce to a simmer over medium-hi heat until thickened, and reduced to about 3 cups (15-20 minutes)
Season with salt and pepper to taste
Remove the twine from meat. Cut meat against the grain into 1/4 inch slices and transfer to a serving platter
Stir the carrots and garnish into the sauce and rewarm over medium-low heat
Spoon the sauce and veggies over the meat. Sprinkle with Parsely and serve

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Nutrition

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Serving Size: 1 Serving (276g)
Recipe Makes: 6 Servings

Calories: 478
Calories from Fat: 403 (84%)

Amt Per Serving		% DV

	Total Fat 44.8g	60 %
	Saturated Fat 24.8g	124 %
	Monounsaturated Fat 13.7g
	Polyunsanturated Fat 2.8g
Cholesterol 104.3mg		32 %
Sodium 247.1mg		9 %
Potassium 429.9mg		11 %
Total Carbohydrate 16.3g		5 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 13.5g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 478

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