Boeuf a la Mode (aka Great Pot Roast) with Roasted VegetablesThis is the third time we’ve made this amazing Pot Roast from Dorie Greenspan’s Around 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!
Enjoy!
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| Oranges for sale at the Santa Barbara Farmers’ Market |
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Tasty Appetite
What a lovely meal. A really good pot roast is hard to come by. It looks like you’ve beaten the curse. It goes without saying the cake is drop dead delicious. I hope you have a great day. Blessings…Mary
I think I will make this orange cake. I am not much of a baker, but I do love oranges. Keep up the excellent work!
That pot roast looks delicious: I mean the meat looks like it would melt in your mouth. Lovely finish with the triple orange cake. YUM!