Friday, October 11, 2013

FFWD Boeuf à la Mode (aka Great Pot Roast)

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


29 comments:

  1. Looks delicious! It is just starting to cool down here.

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  2. Wait a minute, I thought you came from an Italian background... you ate pot roast every Sunday? Maybe I'm remembering wrong? Well, your pot roast came out gorgeous. I was wondering how it would work in a crockpot. It looks really moist.

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  3. I have no idea how you can wait! My stomach was growling by the time I took it out of the oven because it smelled SO good! I'm sure you'll love it!

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  4. I lost my original comment, Kathy, so I will try to resurrect it now: Your 80 degree weather sounds quite inviting as it is 37 degrees with snow and rain here in Aspen (perfect for pot roast and a wood-burning fire, however). Your roast looks beautiful. I know it will be delicious. Your lucky guests will be treated to a splendid FFWD menu even though the lady of the house (you) is supposed to be on vacation. What happened with that? BTW, Kathy, I think you would enjoy reading Elizabeth Gilbert's new boo, "The Signature of All Things." A novel. About nature, plants, botany, I like it.

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  5. You and your company will love it! Have a great weekend, Kathy!

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  6. Oh my gosh, that looks wonderful.
    I love that you made this one in the crock pot!

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  7. Looks wonderful and will be the star of the dinner menu!

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  8. Your pot roast looks absolutely divine!

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  9. Kathy, your pot roast looks incredible, amazing, and super delicious. Such a comforting and elegant company dish for fall and winter. Left a comment on your previous post, as well! Loved seeing all the beautiful photos and stories about the meeting in Seattle!

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  10. I love pot roast, such a homey, old fashioned dinner that brings wonderful memories for me too! Yours look delicious Kathy!

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  11. I'm sure your company is in for a treat. I had never made a pot roast before. For the life of me, I can't really figure out why it wasn't in my mother's repertoire. In fact, this was only the second time I ever ate a pot roast. I'm thinking the slow cooker is a great way to go for when I try this again. Even though my meat turned out tough, I LOVED the aroma and the sauce, so will definitely try this again the the cold weather. Hope you had a nice walk on the beach, Kathy!

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  12. Looks so delicious. I missed the part about resting it for a day, we just dug right in
    and loved ever morsel. Enjoy your vacation.

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  13. Your pot roast looks delicious:) Mushrooms go great with pot roast - a very good addition. Florida is a nice place to be this time of year. Hope you have an enjoyable time.

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  14. Your roast looks super Kathy. I must confess to not sering the part about eating it next day - may explain why day one, I found this dry, but once sluced and left to soak in the sauce for subsequent days, it was a while lot better.

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  15. That crockpot was there for a reason! And you got out of turning on the oven for over three hours! My mom would cook the roast on the stovetop for no less than four hours. And I think that she used the pressure cooker for this recipe a few times too. I guess I'm too much of a recipe follower. Good thing I have an open kitchen layout - the heat doesn't stay (too) trapped!

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  16. Your pot roast looks delicious! Like you, I grew up eating pot roast every Sunday, usually cooked in a crock pot while we were at church. This recipe definitely brought back memories.

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  17. Ah Pot Roast sure does have a way of stirring up those Sunday dinners, Kathy. Actually, we usually had sauce on Sunday's but that didn't mean there wasn't a Pot Roast cooking too. We had huge Sunday dinners sometimes, lol... I think my mom may have made it in a pressure cooker too but I've tried it in the crock and it works just as well. I love the thought of cognac and anchovies though. I must try that next time.

    Thank you so much for sharing Kathy. I sure your guests were more than delighted!

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  18. Kathy- your photos are amazing ! I am sure that the pot roast will also TASTE amazing :) Great job and bonus points for making this while away from home. Like Diane's Sunday dinners, my memories involve pasta, which explains why I don't recall making a pot roast before. But I will again....

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  19. Pot Roast really does need the right recipe. I didn't really like it until I found a new recipe (also with red wine) that made all the difference. I have done pot roast outside in a Nesco roaster in the summer.

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  20. Kathy -this is one gorgeous pot roast! Love your photos ;) This is pure comfort food right from Mom's kitchen ;)

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  21. I've had Dorie's cookbook and started cooking along with the group then got sidetracked with other work. I really need to pill this out. I've seen so many recipes I'd love to try, this is one of them. It looks delicious!

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  22. I love pot roast too. Yours looks wonderful!

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  23. I will get around to trying this one soon! Seems perfect for this cooler weather!

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  24. Kathy, I was going to put mushrooms in at the end, but forgot all about them! And I might be making this in the crock pot next time too cuz it's in the 80s here as well and it just gets too warm with the oven on for so long to make a roast like this, but it IS delish! :) Have a fabulous Thursday! :)

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  25. Mine was also a crockpot dish. Just put it all together and forget about it. Your pics are so beautiful and sharp.

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  26. What a lovely roast! Booze makes everything taste better. :-)

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  27. That is one gorgeous pot roast! I'm in Southern California and our weather was in the 90's when I made this - a tad too hot for pot roast. Love also that you used the crockpot.

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