Go Back Email Link
–+ servings

Elevated Pot Roast (Boeuf à la Mode)

This tender pot roast is the perfect weekend dinner during the colder months. Cooked with bacon, carrots, and potatoes in a delicious red wine sauce, this hearty one-pot meal is the ultimate comfort food.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 servings
Category Savory

Ingredients
 

  • 3 lbs beef roast
  • 1 Tbsp extra virgin olive oil
  • 3 strips bacon, cut into ½" pieces
  • 2 Tbsp unsalted butter
  • 3 medium carrots, washed, peeled, and roughly chopped into thirds
  • 2 medium onions, peeled and quartered
  • 1.5 lbs (680g) small yellow potatoes, washed (optional)
  • 1 tsp kosher salt (plus more for seasoning roast; I use Diamond Crystal)
  • ½ tsp ground black pepper
  • 2 Tbsp all-purpose flour
  • ¼ cup cognac
  • 1 ½ cups red wine
  • 2 cups beef stock (possibly more; click here for my Homemade Beef Stock recipe)
  • 1 Tbsp tomato paste
  • 2 cloves of garlic, peeled and minced
  • 4 sprigs of fresh thyme, whole
  • 1 bay leaf, whole

Instructions

  • Preheat oven to 275℉.
  • With paper towels, pat roast dry. Season generously with salt. Set aside.
    3 lbs beef roast
  • Heat olive oil in a large pot or Dutch oven over moderate heat. Cook bacon until it is crisp and fat has rendered (about 10 minutes). With a slotted spoon, remove bacon while leaving fat in pot. Set cooked bacon aside.
    3 strips bacon, cut into ½" pieces
    1 Tbsp extra virgin olive oil
  • Brown the roast in olive oil and bacon fat until nicely browned on all sides (about 3 to 5 minutes per side). Remove roast from pot and set aside on a plate.
  • Add in butter and heat until foaming subsides. Add in chopped carrots, quartered onions, and potatoes. Season with salt and pepper. Brown vegetables for 10 minutes.
    2 Tbsp unsalted butter
    3 medium carrots, washed, peeled, and roughly chopped into thirds
    2 medium onions, peeled and quartered
    1.5 lbs (680g) small yellow potatoes, washed
    1 tsp kosher salt
    ½ tsp ground black pepper
  • Stir in flour until all vegetables are evenly coated. Cook for 2 minutes.
    2 Tbsp all-purpose flour
  • Add in cognac, scraping up any bits on the bottom of the pot.
    ¼ cup cognac
  • Add in cooked bacon, followed by the browned roast. Add in wine, beef stock, tomato paste, minced garlic, fresh thyme, and the bay leaf. (Add in more beef stock, as needed, to cover ⅔ of the chicken). Bring the liquid to a simmer.
    4 sprigs of fresh thyme, whole
    1 Tbsp tomato paste
    1 ½ cups red wine
    2 cups beef stock
    2 cloves of garlic, peeled and minced
    1 bay leaf, whole
  • Cover and cook in preheated oven for 2 ½ to 3 hours.
  • When done, using a slotted spoon, remove roast and vegetables from pot and set them aside on a plate.
  • Set pot back over medium-high heat. Boil cooking liquid until it reduces and thickens into a sauce. Taste for seasoning.
    Note: To thicken sauce even more (without reducing it), combine 2 tsp of cornstarch (or arrowroot starch) with 1 tsp of beef stock (or water) into a slurry and add into sauce.
  • Set roast and vegetables back in pot. Cook on low for 5 minutes. Serve immediately.

Notes

  1. Make it ahead: Pot roast can very easily be made the day before. Just allow to cool completely before chilling it, covered, in the refrigerator. To reheat, simply set over low heat until warmed through.
  2. Serving Suggestion: I recommend serving this pot roast with a side of my creamy, tangy Traditional Horseradish Sauce (Sauce au Raifort) (click for recipe). It is perfect for dipping!

Nutrition

Calories: 693kcal | Carbohydrates: 32g | Protein: 50g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 171mg | Sodium: 848mg | Potassium: 1592mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5330IU | Vitamin C: 29mg | Calcium: 87mg | Iron: 6mg
Nutrition Disclaimer