Gascony Style Pot Roast
This is a traditional holiday dish, often made on Christmas Eve to serve on Christmas Day. Serve with mashed potatoes and winter vegetables.
Serves: 6Hands-on: 25 minutesTotal: 6 hours 25 minutesDifficulty: Medium
- 1 top or bottom round beef roast (4 lbs.)
- 4 cloves garlic, slivered
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- ⅛ tsp. ground cinnamon
- ⅛ tsp. ground nutmeg
- 1 slice bacon, cut into pieces
- 4 small shallots, peeled and halved
- 2 medium red onions, peeled and quartered
- 2 large carrots, peeled and sliced
- ¼ cup cognac
- 2 cups red wine
- 1 cup beef broth
- 1 tsp. thyme
- 4 whole cloves
- ¼ cup cornstarch mixed with ⅓ cup cold water, until smooth
- Preheat the oven to 250°F.
- Make several cuts in the meat and put slivers of garlic in each. Rub the roast with salt, pepper, and pinches of cinnamon and nutmeg.
- Heat the bacon on the bottom of a Dutch oven. Remove the bacon before it gets crisp, and brown the roast for 3–4 minutes on each side.
- Surround the roast with shallots, onions, and carrots. Add the cognac, wine, beef broth, thyme, and cloves.
- Place in the oven for 5–6 hours. When the meat is done to your liking, place the roast on a warm platter.
- Add the cornstarch-and-water mixture to the pan juices and bring to a boil. Remove from heat. Slice the roast. Serve the sauce over the pot roast with the vegetables surrounding the meat.