Boeuf a la Mode (aka Great Pot Roast) with Roasted Vegetables
This is the third time we’ve made this amazing Pot Roast from Dorie Greenspan’sAround my French Table. Each time, it turns out perfectly. We transform an inexpensive Chuck Roast into a feast with vegetables. The recipe calls for cooking the vegetables separately, but we add them with the roast for the last hour of cooking so they absorb all the delicious flavors of the wine sauce.
To see previous posts, click here: October 2011; Christmas Dinner 2011. As you can see, it’s good enough for a weekend meal, and fancy enough for a holiday. The key is being sure to start marinating the meat the night before you cook it so it is imfused with the flavors of red wine, herbs, and vegetables.
While I was looking for an orange cake recipe, I came across this one on http://www.cooksrecipes.com/ – it’s a light chiffon cake filled with home-made orange curd and covered with orange buttercream frosting. Triple orange! This is it – the cake I was looking for. In California, we have oranges all year-round, so I’m sure I’ll make this again soon!
Oranges for sale at the Santa Barbara Farmers’ Market
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!