Classic French Pot Roast with Herbs and Red Wine
Indulge in this lavish Classic French Pot Roast, enriched with flavors of herbs and aromatic red wine, crafted to perfection. This recipe combines succulent beef chuck, tender vegetables, and a savory sauce that is perfect for sharing with family and friends. The slow cooking process transforms the meat into a melt-in-your-mouth delicacy, while the addition of pearl onions and mushrooms adds texture and depth. Perfect for any gathering or special occasion, this pot roast is sure to impress and warm the heart.
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
Beef chuck roast
4-5 pounds (Boneless, pulled apart into 2 pieces with fat trimmed.)
Kosher salt
2 teaspoons (For seasoning the meat.)
Medium-bodied red wine
750 ml (Preferably a full-bodied French red.)
Fresh parsley
10 sprigs (For herb bundle.)
Minced fresh parsley leaves
2 tablespoons (For garnish.)
Fresh thyme
2 sprigs (For herb bundle.)
Bay leaves
2 (For flavor.)
Ground black pepper
To taste (For seasoning.)
Thick-cut bacon
4 ounces (Cut into 1/4-inch pieces.)
Onion
1 medium (Chopped fine.)
Garlic cloves
3 medium (Minced.)
All-purpose flour
1 tablespoon (For thickening.)
Beef broth
2 cups (For braising liquid.)
Carrots
4 medium (Peeled and cut on bias into 1 1/2-inch pieces.)
Frozen pearl onions
2 cups (Thawed.)
Unsalted butter
3 tablespoons (For sautéing.)
Sugar
2 teaspoons (For sweetening onions.)
Water
1/2 cup (For cooking onions.)
Cold water
1/4 cup (For blooming gelatin.)
White mushrooms
10 ounces (Wiped clean, stems trimmed, halved if small, quartered if large.)
Table salt
To taste (For seasoning.)
Powdered unflavored gelatin
1 tablespoon (For thickening sauce.)
Instructions
1
1. Season the beef chuck roast with kosher salt and let it rest on a wire rack over a rimmed baking sheet for 1 hour at room temperature.
2
2. In a large saucepan, bring the red wine to a simmer over medium-high heat. Reduce the wine until it thickens and you have about 2 cups, around 15 minutes. Prepare a bundle with parsley sprigs, thyme sprigs, and bay leaves using kitchen twine.
3
3. After the beef has rested, pat it dry with paper towels and season generously with ground black pepper. Tie the roast in three places with kitchen twine to maintain its shape during cooking.
4
4. Preheat your oven to 300°F and position the oven rack in the lower middle. In a large Dutch oven, cook the bacon over medium-high heat until crispy, approximately 6-8 minutes. Remove the bacon using a slotted spoon, reserving 2 tablespoons of the bacon fat in the pot.
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5. Increase the heat until the bacon fat begins to smoke. Add the seasoned beef and brown it on all sides for 8-10 minutes. Once browned, transfer the beef to a plate.
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6. Lower the heat to medium and add the chopped onion to the pot. Sauté until softened, about 2-4 minutes. Next, add minced garlic, flour, and the reserved bacon. Stir constantly for about 30 seconds until fragrant.
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7. Pour in the reduced red wine, beef broth, and the herb bundle. Scrape up any browned bits from the bottom of the pan. Return the beef along with any accumulated juices to the pot. Bring the liquid to a simmer over high heat, then cover the pot tightly with foil and the lid. Cook in the preheated oven, turning the beef every hour, for 2 1/2 to 3 hours, adding carrots after 2 hours.
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8. Meanwhile, in a large skillet, combine pearl onions, butter, sugar, and 1/2 cup of water. Bring to a boil over medium-high heat, then reduce the heat to medium and cover, cooking until the onions are tender, about 5-8 minutes. Uncover and increase the heat to medium-high to evaporate the remaining liquid, about 3-4 minutes.
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9. Add the cleaned mushrooms and 1/4 teaspoon of table salt to the skillet, sautéing until the vegetables are browned and glazed, approximately 8-12 minutes. Remove from heat and set aside. In a small bowl, sprinkle gelatin over 1/4 cup cold water to bloom.
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10. Once the meat is done cooking, transfer it to a cutting board and tent with foil. Allow the braising liquid to settle for 5 minutes, then skim off the fat. Remove the herb bundle and stir in the mushroom-onion mixture.
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11. Bring the braising liquid to a simmer over medium-high heat and reduce it to about 3 1/4 cups, which should take 20-30 minutes. Season the sauce with salt and pepper as desired. Stir in the bloomed gelatin until completely dissolved.
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12. Remove twine from the beef and slice it against the grain into 1/2-inch thick slices. Serve the sliced beef in warmed bowls or on a platter, surrounded by the vegetables. Generously pour the sauce over the meat and garnish with minced fresh parsley. Enjoy hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in this recipe?
The recipe uses 4-5 pounds of boneless beef chuck roast, pulled apart into two pieces with the fat trimmed.
How long should the beef rest before cooking?
The beef should be seasoned with kosher salt and allowed to rest on a wire rack for 1 hour at room temperature.
What type of wine is recommended for the French Pot Roast?
A 750 ml bottle of medium-bodied red wine is recommended, preferably a full-bodied French red.
Why is the wine reduced before adding it to the roast?
The wine is simmered and reduced until it thickens to about 2 cups to concentrate the flavor and help create a savory sauce.
What herbs are included in the herb bundle?
The herb bundle consists of 10 parsley sprigs, 2 thyme sprigs, and 2 bay leaves tied together with kitchen twine.
At what temperature should the oven be preheated?
The oven should be preheated to 300°F with the rack positioned in the lower middle.
How is the bacon used in this recipe?
4 ounces of thick-cut bacon is cooked until crispy; the bacon is later added back to the pot, and the fat is used to brown the beef.
How long does it take to brown the beef chuck roast?
The seasoned beef should be browned on all sides for approximately 8-10 minutes in the smoking bacon fat.
What is the purpose of adding flour to the onion and garlic mixture?
One tablespoon of all-purpose flour is added to the pot to act as a thickening agent for the braising liquid.
How long does the pot roast cook in the oven?
The roast cooks for a total of 2 1/2 to 3 hours, and the beef should be turned every hour.
When should the carrots be added to the pot?
The carrots should be added to the Dutch oven after the beef has been cooking for 2 hours.
How are the pearl onions prepared?
Thawed pearl onions are boiled with butter, sugar, and water, then sautéed until the liquid evaporates and the onions are tender and glazed.
What kind of mushrooms are used and how are they prepared?
10 ounces of white mushrooms are used; they should be wiped clean, stems trimmed, and then halved or quartered before being sautéed with the onions.
Why is gelatin used in the sauce?
Powdered unflavored gelatin is used to add body and a silky texture to the final reduced sauce.
How do you bloom the gelatin?
The gelatin is bloomed by sprinkling 1 tablespoon of it over 1/4 cup of cold water in a small bowl.
What should be done with the meat once it is finished cooking?
Transfer the meat to a cutting board and tent it with foil to keep it warm while the sauce is finished.
How do you prepare the braising liquid for the final sauce?
After removing the meat and herb bundle, let the liquid settle for 5 minutes, skim off the fat, and then stir in the mushroom-onion mixture.
To what volume should the braising liquid be reduced?
The liquid should be simmered and reduced to about 3 1/4 cups, which typically takes 20-30 minutes.
How should the beef be sliced for serving?
The beef should be sliced against the grain into slices approximately 1/2-inch thick.
What garnish is suggested for this dish?
The final dish is garnished with 2 tablespoons of minced fresh parsley leaves.
Can frozen pearl onions be used in this recipe?
Yes, the recipe specifically calls for 2 cups of frozen pearl onions that have been thawed.
How should the carrots be cut?
The carrots should be peeled and cut on a bias into 1 1/2-inch pieces.
What is used to tie the roast and the herb bundle?
Kitchen twine is used both to tie the roast in three places and to secure the herb bundle.
What is the purpose of the sugar in the vegetable preparation?
Two teaspoons of sugar are added to the pearl onions to help them caramelize and achieve a glazed finish.
How do you ensure the pot is tightly sealed during oven cooking?
The pot should be covered tightly with both a layer of foil and the lid before being placed in the oven.
What size onion is required for the base of the sauce?
One medium onion, chopped fine, is used for the base of the braising liquid.
How much beef broth is needed for the recipe?
The recipe requires 2 cups of beef broth to combine with the reduced wine for the braising liquid.
When should the bloomed gelatin be added to the sauce?
Stir in the bloomed gelatin at the very end, once the sauce has been reduced and seasoned, until it is completely dissolved.
Should the beef be dried before browning?
Yes, after resting, the beef should be patted dry with paper towels to ensure it browns properly.
What is the first step in preparing the sauce once the wine begins to simmer?
The first step is to reduce the 750 ml of wine over medium-high heat until it thickens to about 2 cups.