Name: French Country Pot Roast
Yield: 8 servings
Cuisine: French
Ingredients: Beef pot roast beef brisket, single brisket (about 3 to 4 pounds); 1 Tbsp flour (15 ml); 2 Tbsp vegetable oil (30 ml); 2 Tbsp butter (30 ml); 1 onion, sliced; 3 clove garlic; 3 carrots, peeled and cut in large chunks; 2 ribs celery sliced on the bias and cut in large chunks; 1 leek, cut into large chunks, just white and light green part of leek; 6 small new potatoes, skin on; ½ cinnamon stick; ¼ tsp ground ginger (1 ml); ¼ tsp freshly ground nutmeg (1 ml); 1 tsp whole black peppercorns (5 ml); 5 whole cloves; 2 sprig of rosemary; 4 sprig of thyme; 2 sprig of savoury; 2 bay leaves; 2 Tbsp tomato paste (30 ml); 2 Tbsp grainy mustard (30 ml); 1 cup red wine, preferably French wine from Bordeaux (250 ml); 1 19 oz can tomatoes; 3 cup beef or veal stock or to cover (750 ml); Coarse salt and freshly cracked black pepper, to taste; Chopped chives, for garnish (optional)

Yields

8 servings

ingredients

Beef pot roast beef brisket, single brisket (about 3 to 4 pounds)

Tbsp flour (15 ml)

Tbsp vegetable oil (30 ml)

Tbsp butter (30 ml)

onion, sliced

clove garlic

carrots, peeled and cut in large chunks

ribs celery sliced on the bias and cut in large chunks

leek, cut into large chunks, just white and light green part of leek

small new potatoes, skin on

cinnamon stick

tsp ground ginger (1 ml)

tsp freshly ground nutmeg (1 ml)

tsp whole black peppercorns (5 ml)

whole cloves

sprig of rosemary

sprig of thyme

sprig of savoury

bay leaves

Tbsp tomato paste (30 ml)

Tbsp grainy mustard (30 ml)

cup red wine, preferably French wine from Bordeaux (250 ml)

1 19

oz can tomatoes

cup beef or veal stock or to cover (750 ml)

Coarse salt and freshly cracked black pepper, to taste

Chopped chives, for garnish (optional)

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 325 degrees F.

Step 2

Heat a Dutch oven over high heat until hot. Add oil and butter. Season the roast with salt and pepper. Dredge roast in flour.

Step 3

Brown the roast evenly on all sides, about 10 minutes. Transfer to a platter and set aside.

Step 4

Reduce the heat to medium. Add onions, carrots, celery and leeks to the Dutch oven and sauté until soft and golden, about 5 minutes. Add garlic and cook another 1 to 2 minutes or until garlic is soft. Add cinnamon stick, ginger, nutmeg, black peppercorns, cloves,
Rosemary, thyme, savoury, bay leaves. Stir in tomato paste, grainy mustard. Add wine, stock and tomatoes. Let liquid come to a boil and reduce slightly (by about a quarter), about 5 to 10 minutes.

Step 5

Place the meat back into Dutch oven. Cover with lid. Transfer to oven and braise, about 4 hours, basting and turning meat as it cooks, adding the potatoes midway during the cooking process depending on size of the potatoes. Cook meat until fork tender, another 1 hour. Transfer meat to a platter. Tent with foil and let rest. Garnish with chopped chives. Check seasoning, add more salt and pepper if needed. Add meat back in the pot. Serve.

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