Classic French Pot Roast au Vin
Indulge in the rich and savory flavors of Classic French Pot Roast au Vin, a comforting dish that brings the essence of French cuisine into your home. This slow-cooked roast is prepared with tender boneless beef chuck, seasoned to perfection, and accompanied by a medley of aromatic vegetables, red wine, and herbs. Let your slow cooker do the magic as the ingredients meld over hours, resulting in an easy yet gourmet meal that's perfect for family gatherings or a cozy dinner. Serve with creamy pureed potatoes, fluffy rice, or tender noodles to soak up the delicious sauce.
6
Servings
300
Calories
14
Ingredients
Ingredients
boneless beef chuck roast
3-4 lbs (trimmed of excess fat)
salt
to taste
black pepper
to taste (freshly ground)
olive oil
1 tablespoon, plus more if needed
onion
1 medium, chopped
carrot
1 large, diced
garlic cloves
4, minced
red wine
1/2 cup
beef broth
1/4 cup (low-sodium preferred)
balsamic vinegar
1 tablespoon
herbes de Provence
1 teaspoon, dried and crushed
butter
2 tablespoons, at room temperature
flour
2 tablespoons
pureed potatoes, rice, or cooked noodles
for serving
Instructions
1
1. Begin by generously seasoning the boneless beef chuck roast with salt and freshly ground black pepper on all sides. Heat a tablespoon of olive oil in a deep skillet over high heat. Once hot, add the roast and sear it for about 4-5 minutes per side, or until a deep brown crust forms. Transfer the browned roast to a plate and set aside.
2
2. In the same skillet, reduce the heat to medium. If the skillet appears dry, add an additional tablespoon of olive oil. Add the chopped onion and diced carrot; sauté for approximately 3 minutes until they start to soften. Stir in the minced garlic and continue cooking for an additional 30 seconds until fragrant.
3
3. Pour in the red wine and beef broth, then add balsamic vinegar and herbes de Provence. Scrape the bottom of the skillet with a wooden spoon to lift any browned bits. Allow the mixture to come to a boil for 1-2 minutes while stirring.
4
4. Transfer the sautéed mixture to the slow cooker. Place the browned beef roast on top of the vegetables and liquid. Cover the slow cooker with its lid and cook on 'low' for 8 hours or 'high' for 5 hours, until the meat is tender and easily pulls apart with a fork.
5
5. Once cooked, carefully transfer the roast to a cutting board and cover it with aluminum foil to keep warm. If desired, switch your slow cooker to 'high' or transfer the cooking liquids to a saucepan over medium heat. In a small bowl, combine room temperature butter and flour to create a smooth paste (beurre manié). Gradually whisk this mixture into the simmering broth to thicken the sauce to your desired consistency.
6
6. Serve the succulent pot roast slices with the rich sauce drizzled over the top and accompany with pureed potatoes, rice, or cooked noodles for a perfect meal.
Nutrition Information
15g
Fat
13g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic French Pot Roast au Vin?
Classic French Pot Roast au Vin is a slow-cooked beef dish featuring tender beef chuck roast simmered with red wine, aromatic vegetables, and herbes de Provence.
What cut of beef is best for this recipe?
A 3-4 lb boneless beef chuck roast is recommended because it becomes incredibly tender during the slow-cooking process.
How long does it take to cook in a slow cooker?
You can cook the roast on the 'low' setting for 8 hours or on the 'high' setting for 5 hours.
Why should I sear the beef before slow cooking?
Searing the beef for 4-5 minutes per side creates a deep brown crust that adds rich flavor and texture to the final dish.
What kind of red wine should I use?
A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works best for this French-inspired recipe.
Can I substitute the red wine?
If you prefer not to use wine, you can substitute it with additional beef broth and a splash of extra balsamic vinegar.
What are herbes de Provence?
Herbes de Provence is a traditional French blend of dried herbs typically including savory, marjoram, rosemary, thyme, and oregano.
How do I thicken the pot roast sauce?
Thicken the sauce by mixing 2 tablespoons of room temperature butter with 2 tablespoons of flour to create a beurre manié, then whisk it into the simmering broth.
What is a beurre manié?
A beurre manié is a paste made from equal parts softened butter and flour used to thicken sauces at the end of the cooking process.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
What are the nutritional values per serving?
Each serving contains approximately 300 calories, 15g of fat, 13g of carbohydrates, and 25g of protein.
Is this recipe gluten-free?
As written, it contains flour for thickening. To make it gluten-free, use a cornstarch slurry or a gluten-free flour blend instead.
What vegetables are included in the recipe?
The recipe calls for a medium chopped onion, a large diced carrot, and four minced garlic cloves.
What side dishes go well with French Pot Roast?
It is best served with creamy pureed potatoes, fluffy white rice, or tender buttered noodles.
Can I add potatoes directly to the slow cooker?
Yes, you can add baby potatoes or cubed Yukon Gold potatoes to the slow cooker along with the carrots and onions if you prefer.
Do I need to use low-sodium beef broth?
Low-sodium beef broth is preferred so you can better control the saltiness of the finished sauce.
Can I use an Instant Pot instead of a slow cooker?
Yes, you can use the 'sauté' function for the initial steps and then cook on high pressure for about 60-70 minutes followed by a natural release.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze French Pot Roast?
Yes, the cooked beef and sauce freeze well in a freezer-safe container for up to 3 months.
What does balsamic vinegar add to the recipe?
Balsamic vinegar provides a touch of acidity and sweetness that balances the richness of the beef and wine.
Can I use a bone-in roast?
Yes, a bone-in chuck roast can be used, though it may require slightly more cooking time and the bone should be removed before serving.
Is it necessary to remove excess fat from the meat?
Trimming excess fat helps prevent the sauce from becoming overly greasy during the long slow-cooking process.
Can I use dried herbs if I don't have herbes de Provence?
Yes, you can substitute with a mix of dried thyme and rosemary if herbes de Provence is unavailable.
How do I know when the meat is done?
The meat is done when it is fork-tender and easily pulls apart with very little resistance.
Can I prepare this dish a day in advance?
Yes, pot roast often tastes even better the next day as the flavors have more time to meld in the refrigerator.
What if my sauce is too thin?
If the sauce is too thin after adding the beurre manié, let it simmer longer uncovered or add a bit more flour-butter paste.
Can I use white wine instead of red?
While red wine is traditional for 'au Vin' beef dishes, a dry white wine will work, though the flavor profile will be lighter.
Should I sauté the garlic with the onions?
Add the garlic only after the onions and carrots have softened, sautéing for just 30 seconds to prevent it from burning.
Is this recipe suitable for family gatherings?
Absolutely, its hands-off cooking method and sophisticated flavor make it perfect for entertaining or family dinners.
What is the purpose of scraping the bottom of the skillet?
Scraping the skillet (deglazing) releases the 'fond' or browned bits, which contain intense flavor that enriches the sauce.