I took this roast out of the freezer to thaw in my refrigerator and then life happened and I didn’t get to cook it for a couple of days. Needing to “get with it’, I scoured my Cook’s Illustrated to find an inspiring recipe. “Modernizing French-Style Pot Roast” seemed a perfect fit for my first grass-fed roast as the accompanying article said that the method was designed for French grass-fed beef! As usual, I had to take liberties with the recipe, not having all the ingredients but what a success–absolutely marvelous in taste and texture.
French Pot Roast
3-5 pound pot roast
2 teaspoons kosher salt
Sprinkle meat with salt and leave on wire rack, in a sheet pan to catch drippings, at room temperature for one hour.
Reduce a 750 ml bottle of red wine to half by simmering on the stove, about 15 minutes.
After the rest at room temperature:
Melt 2 tablespoons bacon fat in dutch oven. Add a couple slices of precooked bacon, if you have it.
Sear all sides of the roast. Remove roast; add five chopped scallions (green onions), 3 pressed garlic cloves and 1 tablespoon unbleached flour. Stir 30 seconds.
Pour reduced wine and 2 cups beef broth into dutch oven and bring to simmer. Return roast to pot. Cover with foil and bake at 300 degrees for 2 1/2 to 3 hours. (About one hour before serving, remove foil, place four peeled, chopped carrots into pot and replace foil.)
Serve–comfort food at it’s best!
This is a “dumbed down” version of the CI recipe; next time I will be more prepared and “do it right”. Maybe :). It was so wonderful this way, I might not, too!
This post is part of Tempt My Tummy Tuesday