I remember when I first purchased Julia Child’s Mastering the Art of French Cooking: I nestled into my parents’ welcoming La-Z-Boy and proceeded to read the entire tome almost cover to cover, lovingly marking recipes I wanted to try with my trusty Post-It notes. One of those recipes was, of course, the famous beef dish, beef bourguignon: tender chunks of beef simmered slowly in red wine and beef stock and garnished with buttery pearl onions and earthy mushrooms. Julia calls it “certainly one of the most delicious beef dishes ever concocted by man.”
Best Ever Pot Roast Recipe February 16, 2011
Ah, the ubiquitous pot roast, the bane of American children everywhere. Leathery meat, thin, drippy sauce, soggy vegetables—a nasty meal I’ve met many times in my life. Luckily, my mom asked me to make a pot roast for the family a few weeks ago when I was home, or I never would have learned how wonderful a pot roast can be if done right. Thanks for putting me to work, Ma!
I decided I was going to put my extensive (read: expensive) culinary training to use to make the reviled pot roast not only edible, but also amazing. Instead of throwing the meat in a pot and covering it with bland liquid, I decided to season it nicely and brown it in a nice hot pot, and the vegetables received the same treatment. Instead of boring old water or beef bouillon, a bottle of cabernet sauvignon and a carton of beef broth was my braising liquid.