|Boeuf à la Mode or plain old American pot roast…either way delicious!|
Pot Roast is one of my favorite fall and winter dishes. The slow cooking of this dish, permeates the house with wonderful aromas that take the chill out of a cold winters day. However, I’m in Florida, and the temps have been in the low 80’s! Perfect weather for the beach, taking long walks and enjoying the outdoors….not so perfect for making a pot roast. Although the kitchen in the house I stay in is very well appointed, it did not have a dutch oven. But, I did find a crock pot, and decided to use that to cook the roast.
|Marinate overnight…turn every so often|
Since I was expecting friends for the weekend, Dorie’s Boeuf à la Mode (translated means, beef in the style…an American version of pot roast) would be an ideal dinner. As a child, my mother made pot roast almost every Sunday. It was a favorite with the whole family, and a perfect dish to end a busy week with. It was also suitable for serving a big family. She would get up early and start it before we went to church. Sunday dinners were a big part of my growing up. There were always leftovers, which was the best part.
Dorie’s Boeuf à la Mode is marinated overnight with red wine, celery, chunks of carrots, slices of onion, and a bouquet garni of rosemary, parsley, thyme and bay leaf. There was no cheese cloth to be found in the house so, I just threw them into the pot with everything else. I would remove them later.
The next day, pour off the liquid into a saucepan and reduce it, adding beef broth after it has reduced. This will enhance the flavor of the gravy. Then sear the roast and sauté the veggies, adding a bit of cognac (which I did not have…so bourbon would have to do). Next, some of the liquid is cooked down with a few anchovies and tomato paste. Everything gets combined in the Dutch oven and placed in the oven for about three hours. Mine was placed into the crock pot and cooked on high for several hours. Since we love mushrooms, and I had a bunch in the fridge, I added them to the mix.
|The wonderful aroma permeates the house|
As of this writing, my Boeuf à la Mode has not been served. Dorie suggests letting it sit for a day before enjoying it. That works just great for me, since I want to serve it to my weekend company. I can tell you this, the gravy was delicious and the veggies tasted incredible. My mom would approve! I’m sure when I serve it tonight everyone will enjoy it! Now it’s time for a walk on the beach! Happy Friday everyone!
This recipe can be found in Dorie Greenspan’s cookbook “Around My French Table” or here. To see what the other Dorista’s did you can check it out here.
|Can’t wait to dig in|