Galic Pot Roast

Gallic Pot Roast

(Boeuf Ala Mode)

Notes: This recipe can be finished either in the oven or the top of the stove.

I have made it without marinating it in advance and it still works wonderfully.

 

 

I  DO like to make this a day in advance, refrigerate so the meat absorbs the flavors of the gravy and is MUCH easier to cut, If you choose NOT to cook with spirits, I do not recommend this recipe. It is possible do prepare it with just the tomato sauce and beef broth, but that has an entirely different taste.

1- 4 Lb pot roast (I use eye round but top, or bottom round works as well)

1 cup sliced onions

1 bay leaf

1 tsp salt

1/2 tsp freshly ground pepper

2 tsp. Herbs de Provence

1  8 ounce can tomato sauce

½ cup low sodium beef broth

4 Tbsp. olive oil

1 cup dry red wine

2 Tbsp. butter

2-3 cloves garlic, minced

3 Tbsp. cognac or brandy (optional)

3 carrots (sliced on an angle)

1 carrot grated

12 ounces of mushroom sliced thickly

How I prepare this recipe: In a glass or pottery bowl, combine the sliced onions, bay leaf, salt, pepper, herbs de Provence, , 2 tablespoons of the oil, and wine. Add the meat, cover, and let marinate in the refrigerator at least 24 hours, turning occasionally. Drain and reserve marinade. Dry the meat. Sprinkle with salt and pepper. If using a top or bottom round roast you may have to roll it up and tie securely with kitchen string.

Preheat the oven to 350F.

Heat the remaining oil in a deep pot (Dutch oven) brown the meat on all sides over high heat. Transfer the meat to a plate.  Add butter to the pan and allow to melt. Add the sliced onions and sauté until brown (about 5 minutes) Add the grated carrot and garlic, cook for 1 minute. Pour the marinade into the skillet and bring to a boil. scraping the brown particles from the bottom of the skillet. Add the cognac, tomato sauce and beef broth..  Bring to a boil over direct heat. Add the meat to the liquid. At this point you can either:

Reduce the heat and simmer for 2-2 ½ hours

Or

Roast in a 350 degree oven for 2-2 ½ hours.

Skim fat from the gravy. Add the carrots and mushrooms (they will cook in the  heat of the sauce). Allow to cool to room temperature, then refrigerate overnight.

Slice and then reheat in the sauce. Serve with  a small amount of noodles or potatoes or better yet…mashed cauliflower.