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Two small casserole dishes filled with Boeuf ala Mode on green and white napkin

Boeuf à la Mode (AKA Great Pot Roast)

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Boeuf_à _la_Mode Boeuf_à _la_Mode (2)

We dipped into the 40’s last night…and the morning started with cranking up the furnace and sitting at the computer with a hot cup of tea in a cozy bathrobe. It was the perfect day for Dorie’s Boeuf à la Mode (which translates to beef in the style…meaning an American version of pot roast). The French are more likely to cook a stew…where the meat is cut into chunks, not a big slab o’ meat. This four pound chuck roast was marinated overnight in a bottle of red wine with onion slices, celery and carrot chunks and a bouquet garni of fresh thyme, rosemary, parsley and a bay leaf. The next day, the liquid was reduced then bolstered with beef broth while the chuck roast was seared. After the meat was removed from the sauté pan, the marinated veggies took their stead and were browned as well with a good slosh of cognac. Next, a bit of the liquid was cooked down with some anchovies and tomato paste. The meat, veggies, reduced marinade, bouquet garni and anchovy liquid were all placed in a Dutch oven and popped in the over to cook for a couple hours.

Like with my Beef Stew with Red Wine and Tomatoes, the house filled with a heavenly aroma during the cooking process. I knew it would be a hit. Buttered egg noodles were the base for slices of this post roast, veggies and juices, but mashed potatoes or rice would be just as lovely. If cold weather is headed your way, this is the perfect dish to put on your menu.

This recipe has been shared on the Cooking Light boards.

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49 comments on “Boeuf à la Mode (AKA Great Pot Roast)”

  1. This looks delicious although I am not ready for temperatures that chilly. I will take the 60s we are still having and make this dish.

  2. Wow, i can imaginge the savoury taste of beef and anchovies combo…
    well done!

  3. Love the thought of warming up and being cozy…after it cools down here. 😉 perfect photo of this dish!

  4. Seared beef? A slosh of cognac? Cooking for a couple of hours? What’s not to love! I hope you had to sample the cognac before you added it. It’s a perk of preparing the meal, after all. It looks amazing, Liz. I was breathing deep to try and catch the aroma.

  5. Marinating overnight in wine and onions looks to be a winning idea. Definitely will keep this recipe in mind for dinner guests =)

  6. This one was great, yes but so many steps that I am not convinced really made much difference. But now I have made my first pot roast ever, I will know to make one again – delicious! Yours is so pretty in those individual serves!

  7. Yum! I love these meals that cook slowly over a couple hours… Makes the house smell wonderful! I see you’ve added many layers of flavor-sounds good:@)

  8. This pot roast looks wonderful and sounds perfect for a cooler night. I can imagine how good this tastes and smells. Love that you paired it with buttered egg noodles – sounds so good!

  9. So jealous of your cold weather! Actually, it was pretty chilly here in AZ today and it made me so happy! What a perfect cold weather meal this is!

  10. Reading your description of this dish, I almost feel like I would need such cold weather to fully enjoy this nice comforting meal. You know the feeling when you come home and this warm food is waiting at the table… I love that feeling of being home! Wow 40F is so cold already! This sounds very delicious!

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