The magazine-who-must-not-be-named ;) claimed that they wanted to streamline the classic French roast, which often took two whole days to prepare, for the modern, busy American. I think those French people are astounded by our modernity and busy-ness- my sister told me they were completely astonished by our travel mug habits, that we actually took our coffee with us and drank it in the car or even while grocery shopping! But, it's how we are, so we might as well find yummy recipes that work for our lifestyles.
Without further ado, a recipe that I truly hope will work with your lifestyle, because it is GOOD!
French Pot Roast
1 (4-5 lb.) boneless chuck-eye roast, pulled apart into two pieces and fat trimmed
2 tsp. kosher salt
1 bottle medium-bodied red wine
10 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
4 slices thick cut bacon, cut into 1/4 inch pieces
1 onion, minced
3 garlic cloves, minced
2c. beef broth
4 carrots, peeled and cut on bias into 1 1/2 inch pieces
2c. frozen pearl onions
3T unsalted butter
10 oz. mushrooms
- sprinkle meat with salt and place on wire rack on rimmed baking sheet for one hour at room temperature.
- meanwhile, bring wine to a simmer in a saucepan over medium-high heat. cook until reduced to 2 cups, about 15 minutes. and using kitchen twine, tie the parsley sprigs, thyme sprigs, and bay leaves into a bundle.
- pat beef dry and sprinkle with pepper. tie three pieces of kitchen twine around the meat to keep it from falling apart.
- adjust an oven rack to lower middle position and preheat oven to 300.
-place bacon in a Dutch oven over medium high heat, stirring occasionally, until crisp. transfer bacon to drain on paper towels. pour off all but 2T of bacon fat and heat fat until smoking over medium high heat. add beef and brown on all sides. transfer beef to a plate and set aside.
- reduce heat to medium and add onion and cook until beginning to soften, about 2 to 4 minutes. add garlic, flour, and reserved bacon. cook, stirring constantly, until fragrant, about 30 seconds. add wine, broth, and herb bundle, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. return meat and any juices on plate to the Dutch oven. increase the heat to high and bring the liquid to a simmer, then place a large sheet of foil over the pot and cover with the lid. set the pot in the oven and cook, using tongs to turn the beef every hour, until a fork slips easily in and out of the meat, 2 1/2 to 3 hours, adding the carrots after two hours.
- while the meat cooks, bring the pearl onions, butter, sugar, and 1/2c. water to boil in a large skillet over medium high heat. reduce the heat to medium, cover, and cook until the onions are tender, 5 to 8 minutes. uncover, return the heat to medium high, and cook until all the liquid evaporates, 3 to 4 minutes. add the mushrooms and 1/4 tsp. salt. cook, stirring occasionally, until all the vegetables are browned and glazed, 8 to 12 minutes. remove from heat and set aside.
- when meat is ready, remove Dutch oven from oven and remove meat from Dutch oven. remove herb bundle from Dutch oven and stir onion mushroom mixture in. by this time, you are probably ready to slice the meat (against the grain in 1/2 inch slices) and yum it up, which is what I always do. but, if you wish, you can reduce the braising liquid with all the veggies in it even further on the stove over medium high for about 20 to 30 minutes, you can also add softened gelatin (1T dissolved in 1/4c. cold water) to thicken it up, but we're veering out of "easy" here, and I think it's fantastic without all of this last minute fuss.