Red Wine Pot Roast

Preparation info

  • yield:

    6

    servings
    • Difficulty

      Medium

Appears in

Sauces

By James Peterson

Published 1991

  • About

The most important step in making a pot roast is to choose the right cut of meat. A blade roast from the shoulder is best.

In French cooking there are all sorts of ways to finish a pot roast, including the classic Burgundian garniture of mushrooms, pearl onions, and bacon lardons. Other variations include braising the beef with a substantial number of sliced carrots and leaving them in as the garniture. The aromatic garniture (the vegetables braised with the meat) can be left in or