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 strained out. Here we strain it out.
|beef blade roast (from the shoulder),
|onion, chopped fine|
|glace de viande (optional)|
|large bouquet garni|
|salt and pepper||to taste||to taste|
|red wine vinegar (or to taste)|
By garnishing this stew with lardons, heart-shaped croutons dipped in chopped parsley, sautéed mushrooms, and pearl onions, it becomes boeuf à la bourguignonne. Don’t confuse this dish with boeuf bourguignon, which is a stew.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.