I made this French pot roast for a group of my closest friends. While the original recipe called for a 4-to-5-pound roast, I bought a 6-1/2 pounder; following the general guideline of 1/2-pound per person. While the roast did stretch to feed all 13 people (a majority of whom where kids), I felt that I short-changed some of my guests. I assume I underestimated the loss and shrinkage during cooking.
My biggest complaint was the texture was too “fall-apart-tender”. The picture on the Cooks Illustrated website made me think that I would get tender beef while still retaining enough cohesiveness to get nice, clean slices. The presentation suffered a bit. Next time I will be careful to cook towards the shorter end of the cooking time; and make sure that I slice it with my sharpest knife. Fortunately, the flavor made up for the “pile of meat” presentation. The flavor of the beef and sauce was well-balanced, but the carrots were not very popular. While I thought enjoyed the carrots, it seemed most people didn’t appreciate them. Overall, 4-stars.
How much work? Medium/High.
How big of a mess? Medium.
Start time: 11:30 AM. End time: 5 PM.
The original Cook’s Illustrated recipe is here. The recipe as I cooked it today is as follows:
1 boneless beef chuck (5-to-6 lbs)
1 Table kosher salt
1 bottle red wine (Côtes du Rhône or Pinot Noir)
10 sprigs fresh parsley leaves
2 sprigs fresh thyme
2 bay leaves
1-1/2 teaspoons ground black pepper
4 ounces thick cut bacon.
1 medium onion, finely chopped
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon unbleached all-purpose flour
2 cups beef broth
4 medium carrots, peeled and cut on bias into 1 1/2-inch pieces
2 cups frozen pearl onions
3 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup water, plus 1/4 cup cold water to bloom gelatin
10 ounces white mushrooms
1 tablespoon unflavored gelatin (powdered)
2 tablespoons minced fresh parsley leaves
- Pull apart the roast into 2 pieces and trim away fat. Season meat with 2 teaspoons kosher salt. Set on wire rack over a rimmed baking sheet, and allow to stand for 1 hour at room temperature.
- With 15 minutes to go, set a large sauce pan over medium-high burner and simmer the bottle of wine until it has reduced to 2 cups. Also tie your parsley sprigs and thyme sprigs together into a bundle using kitchen twine.
- Use paper towels to dry the beef and generously sprinkle with 1-1/2 teaspoons of ground pepper. Use 3 to 4 pieces of kitchen twine around each roast to prevent it from falling apart during the long cooking time.
- Set a rack to the lower-middle of your oven and pre-heat to 300-degrees.
- Cut bacon crosswise into 1/4″-wide match-sticks. Set a large Dutch oven over medium-high burner and cook bacon for 7 to 8 minutes until crispy. Remove bacon to a plate lines with paper-towels and reserve until Step 7.
- Empty and discard all but 2 tablespoons of bacon fat; and return pot to medium-high burner. When the fat begins to smoke, brown the roasts on all four sides for a total of 8 to 10 minutes. While the beef browns, finely chop your onion. Remove beef to large plate and set aside.
- Turn down burner to medium, add chopped onions to pot and allow to soften for 2 to 4 minutes; using the moisture the onions give off to begin to de-glaze the pot. Add mined garlic, flour, and crispy bacon from Step 5. After 30 seconds add the reduced wine, 2 cups beef broth, the herb bundle and bay leaves. Use a wooden spoon to scrape up the brown bits stuck to the bottom of the pan.
- Add browned roasts (and any accumulated juices) back to the pot. Bring up to a simmer over high burner, then put a large piece of aluminum foil over the pot and cover with lid.
- Bake for 2-1/2 to 3 hours until a fork easily slips into the meat. Use tongs to turn beef every hour, and add carrots to the pot after 2 hours.
- About the time you add the carrots, Put a large skillet over medium-high burner. Add pearl onions, butter, sugar, and 1/2 cup water, Bring up to a boil, then cover and reduce burner to medium. Cook for 6 to 8 minutes until the onions are tender, then uncover and increase burner to medium-high and cook for 3 to 4 minutes until the liquid completely evaporates.
- While the pearl onions cook, wipe your mushrooms clean, trim away and discard the stems. Cut small mushrooms in half, and large mushrooms into quarters. After liquid evaporates and mushrooms and 1/4 teaspoon table salt. Continue cooking for 8 to 12 minutes until everything becomes browned and glazed. As the beef is ready to come out of the pot (in step 13) use a little of the braising liquid to de-glaze the skillet.
- Separately, place 1/4 cup cold water in small bowl and sprinkle gelatin on top to allow it to soften.
- Remove beef to cutting board, tent with aluminum foil. Allow braising liquid to settle for 5 minutes, then skim and fat off the surface. Fish out and discard herb bundle and bay leaves.
- Add in onion-mushroom and bring up to a simmer over medium-high burner. Reduce for 20 to 30 minutes until it measures 3-1/4 cups. Taste sauce and adjust salt and pepper according to your taste. Stir in softened gelatin.
- Remove and discard kitchen twice. Carve into 1/2″-thick slices with a sharp, non-serrated knife. Serve beef slices with vegetables along side, sprinkled with minced parsley and sauce poured on-top of meat.