Pot Roast - French Style

Are you thinking about soul and comforting foods? Here is a good recipe you would enjoy for sure!  The depth of flavors were amazing.  The meat so tender and succulent at the same time.  Serve it with a buttery mashed potatoes and you're set for a delightful dinner!

Ingredients:

1 (4-5 pound) boneless chuck eye roast (or cut of your preference)
2 tsp. kosher salt
1 bottle (750 ml) medium-bodied red wine
10 sprigs fresh parsley plus 2 Tbsp. minced parsley leaves
2 sprigs fresh thyme
2 bay leaves
Salt & Pepper
4 slices bacon, preferably thick-cut, cut crosswise into 1/4 inch pieces
1 onion, minced
3 garlic cloves, minced
1 Tbsp. all purpose flour
2 cups beef broth
4 carrots, peeled and cut on bias into 1 1/2 inch pieces
2 cups frozen pearl onions
3 Tbsp. unsalted butter
2 tsp. sugar
1/2 cup water plus 1/4 cup cold water
10 ounces white mushrooms, trimmed and halved if small and quartered if large
1 Tbsp. unflavored gelatin


Directions:

Sprinkle the meat with kosher salt, place on wire rack set inside rimmed baking sheet, and let sit at room temperature for 1 hour.

Meanwhile, bring wine to simmer in large saucepan over medium-high heat.  Cook until reduced to 2 cups, about 15 minutes.  Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.

Pat beef dry with paper towels and season generously with pepper.  Tie 3 pieces kitchen twine around each piece of meat.

Adjust oven rack to lower-middle position and heat oven to 300ºF.  Cook bacon in large Dutch oven over medium high heat, stirring occasionally, until crisp, 6 to 8 minutes.  Using slotted spoon, transfer bacon to paper towel-lined plate and reserve.  Pour off all but 2 Tbsp. fat; return Dutch oven to medium-high heat and heat until fat begins to smoke.  Add beef and brown on all sides, 8 to 10 minutes total.  Transfer beef to large plate; set aside.

Reduce heat to medium; add onion and cook, stirring occasionally, until softened, 2 to 4 minutes.  Add garlic, flour, and bacon; cook, stirring constantly, until fragrant, about 30 seconds.  Add reduced wine, broth, and herb bundle, scraping bottom of pan with wooden spoon to loosen any browned bits.  Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of aluminum foil over pot and cover with lid. Set pot in oven and cook, using tongs to turn beef every hour, until fork slips easily in and out of meat, 2 1/2 to 3 hours, adding carrots after 2 hours.

While meet cooks, bring pearl onions, butter, sugar and 1/2 cup water to boil in large skillet over medium-high heat.  Reduce heat to medium, cover, and cook until onions are tender 5 to 8 minutes.  Uncover, return heat to medium-high, and cook until all liquid evaporates, 3 to 4 minutes.  Add mushrooms and 1/4 tsp. salt; cook, stirring occasionally, until vegetables are glazed, 8 to 12 minutes.  Remove from heat and set aside.  Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.

Transfer beef to carving board; tent with foil to keep warm.  Allow braising liquid to settle, about 5 minutes, then skim fat off surface.  Remove herb bundle and stir in onion-mushroom mixture.  Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20 to 30 minutes.  Season sauce with table salt and pepper to taste.  Add softened gelatin and stir until completely dissolved.

Remove twine from meat and discard.  Using chef/carving knife, cut meat against grain into 1/2-inch-thick slices. Transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley.  Serve.

Source:  Recipe Courtesy of "All-Time Best Holiday Recipes - America's Test Kitchen:. Slightly adapted.