Great pot roast (Boeuf à la mode) from Around My French Table: More Than 300 Recipes from My Home to Yours (page 252) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellwell on December 26, 2023

    Good pot roast recipe. I prefer vegetables with mine, but this was good over egg noodles with a side salad.

  • LauraMB on December 08, 2023

    Delicious. I used a four-pound chuck roast, which took a total of 2 1/2 hours. As others did, I pureed the vegetables in the jus and slightly reduced it.

  • amandabeck on December 26, 2021

    I made this for a dinner party. Per Dorie's instructions, I cooked it the previous day and then gently reheated it in the sauce the day of the party. It was tender and delicious with a spoonful of jus which I put out on the table with the gravy boat. Most importantly, it didn't require any fussing once my guests arrived. Served with Dorie's scalloped potatoes, glazed carrots, green beans with pancetta and a kale salad.

  • averythingcooks on September 02, 2019

    I am staring down a good sized helping of this and it is delicious. Super easy to prep the overnight treatment yesterday but yes - a bit more labour intensive today. However, I worked away at it this am, it was done by 2 and then I gently reheated it for dinner. I reduced the sauce after removing the fall apart roast and then whizzed it up with the immersion blender into a lovely thick and rich tasting gravy. Oh yes - worth every minute.

  • jahqdruh on April 22, 2019

    This pot roast was among the best I've ever had. Fall apart tender, and the sauce that resulted from the wine and beef broth combo was delicious. Served over hot buttered egg noodles.

  • twoyolks on January 10, 2017

    This grew on me as I ate it. The meat itself picked up a little flavor from the wine and was very tender. The sauce was flavorful but could've used more body and could've used being thickened as it was too thin.

  • valente347 on April 22, 2014

    I love this pot roast! I find it takes at least an hour longer to cook than the recipe indicates to get fork tender. However, I live at 3500 ft in a desert climate, so YMMV.

  • Delys77 on October 15, 2012

    Pg. 252 This was my first pot roast and I was a little disappointed. While the sauce was extremely flavourful the meat had essentially dried out. This was ok since there was plenty of sauce to moisten the meat, and the sauce was very good, but I prefer a meal that doesn't rely solely on gravy. I pureed the vegetables into the sauce with the immersion blender and this was a good move, resulting in a slightly thicker sauce that coated the meat very nicely. Overall while this was likely a good pot roast, I suspect I'm not a pot roast person.

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