French-Style Pot Roast

Ingredients

1 (4- to 5-pound) boneless beef chuck-eye roast, pulled apart at seams and trimmed
Kosher salt and pepper
1 (750-ml) bottle red wine
10 sprigs fresh parsley plus 2 tablespoons minced
2 sprigs fresh thyme
2 bay leaves
3 slices thick-cut bacon, cut into 1⁄4-inch pieces
1 onion, chopped fine
3 garlic cloves, minced
1 tablespoon 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, thawed
3 tablespoons unsalted butter
2 teaspoons sugar
3⁄4 cup water
10 ounces white mushrooms, trimmed, halved if small and quartered if large
1 tablespoon unflavored gelatin

Instructions

Season pieces of meat with 2 teaspoons salt, place on wire rack set in rimmed baking sheet, and let rest 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 of kitchen twine around each piece of meat to keep it from falling apart.
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Cook bacon in 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 tablespoons fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pot and brown on all sides, 8 to 10 minutes total. Transfer beef to large plate and set aside.
Reduce heat to medium; add onion and cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Add garlic, flour, and reserved bacon; cook, stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundle, scraping bottom of pot to loosen 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 tightly 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 to pot after 2 hours.
While meat 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, increase heat to medium-high, and cook until all liquid evaporates, 3 to 4 minutes. Add mushrooms and 1⁄4 teaspoon salt; cook, stirring occasionally, until vegetables are browned and 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. Let braising liquid settle, about 5 minutes; using large spoon, skim fat from 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 salt and pepper to taste. Add softened gelatin and stir until completely dissolved.
Remove twine from roasts and discard. Slice meat against grain into 1⁄2-inch-thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce over top, and sprinkle with minced parsley. Serve immediately.
TO MAKE AHEAD: Follow recipe through step 7, skipping step of softening and adding gelatin. Place meat back in pot, cool to room temperature, cover, and refrigerate for up to 2 days. To serve, slice beef and arrange in 13 by 9-inch baking dish. Bring sauce to simmer and stir in gelatin until completely dissolved. Pour warm sauce over meat, cover with foil, and bake in 350-degree oven until heated through, about 30 minutes.

French-Style Pot Roast

Ingredients

Instructions

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