My French Pot Roast
With sauce ... or is it gravy?
Here is one of my most-requested recipes, and one that I make myself at least a dozen times each fall and winter: My French Pot Roast — a braised French pot roast recipe that takes full advantage of the Le Creuset Braiser.
Once, many years ago, when a French friend was staying in Iowa with me, my mother served a similar pot roast at her table. Mom passed the gravy boat to Letitia and asked if she’d like some.
“But what is gravy?” asked Letitia. “Is that just another word for sauce?”
What a great question: Is gravy sauce, and vice-versa? Let’s unpack this a moment: If my Midwestern teetotalling grandmother made this particular dish, she would have never used wine. Nor butter. She would have simply added flour to the pan drippings and cooked it into a roux (which she called a “goo,”) then poured in a lot of milk for a nice, creamy gravy.
So perhaps my version is a sauce? Well — certainly, the wine and the “beurre manié” (flour-butter mixture that thickens it) is very French. But … it’s thicker than most French sauces I’ve enjoyed.
Let’s just say that like many great recipes in the world, it’s where two cultures meet for one great result. Enjoy.
Braised French Pot Roast (Pot-au-Feu with a Sauce or French Gravy!)
This is a perfect melding of cultures — a French pot-au-feu (pot on the fire—a braised pot roast, more or less) crossed with a great American pot roast. What makes it French? The seasonings (wine, herbes de provence). What makes it American? The sauce, which is more hearty and robust than your usual French sauce.
Note: Be absolutely sure that the liquid doesn’t evaporate as you cook it—a simmer (not a boil) is key. Be sure to check the pan occasionally.
(Serves 4 to 6)
1 (2-to 3 -pound) boneless beef chuck pot roast
Salt and freshly ground black pepper to taste
1 tablespoon olive oil, plus more if needed
1 medium onion, chopped
4 garlic cloves, minced
1/2 cup red wine
1/4 cup beef broth
1 tablespoon balsamic vinegar
1 teaspoon dried herb de Provence, crushed
2 tablespoons butter, at room temperature
2 tablespoons flour
Pureed potatoes, Any-Night Baked Rice, or cooked noodles
1. This pot roast can be cooked in the oven or on the stove-top. If you wish to cook it in the oven, begin by preheating the oven to 325°F.
2. Season the meat with salt and pepper. Heat the oil in a large ovenproof braiser or Dutch oven over medium-high heat until it shimmers. Add the roast and cook, turning as needed, until browned on all sides, about 10 minutes (reduce the heat to medium if the meat browns too quickly). Transfer the meat to a plate.
3. Reduce the heat to medium. If the pan is dry, add another tablespoon of oil. Add the onion and cook, stirring, until slightly softened, about 2 minutes; add the garlic and cook, stirring, until fragrant, about 30 seconds more. Add the wine, beef broth, balsamic vinegar, and herbes de Provence. Bring to a boil, stirring to loosen any browned bits from the bottom of the pot.
4. Return the meat to the pot and bring to a boil. Reduce heat to a simmer, cover the pot, and cook either on the stovetop or in the oven:
• Stovetop Directions: Cook until the meat is tender, about 1 hour 45 minutes. Check now and then to make sure that the liquid is simmering, not boiling (nor the steam escaping), or your pan will become dry. If this happens, add a little more wine and broth and reduce the heat back to a simmer.
• Oven Directions: Slide the pot into a preheated 325°F oven and bake for 1 hour 45 minutes or until the meat is tender. Check every 45 minutes to make sure there’s still liquid in the pan; add a little more broth if the pan is dry.
5. Transfer the roast to a cutting board and cover with foil to keep warm. Skim fat from cooking liquid. Work the butter into the flour to form a paste (a beurre manié). Bring the liquid to boil over medium heat; whisk in the beurre manié bit by bit until sauce is as thick as you like—if it’s too pasty, add a bit of water until desired consistency. Serve sauce with meat.