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

Serves: 6

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 6

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories640
Total Fat21g
Saturated Fat7g
Cholesterol195mg
Sodium630mg
Total Carbohydrate19g
Dietary Fiber3g
Sugars6g
Protein70g