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French Fridays With Dorie: Boeuf à la Mode (aka Really Great Pot Roast)

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Fabulous Comfort Food
Vegetables Marinated in Wine Sauce Over Night

This week’s French Fridays with Dorie challenge is for Boeuf à la Mode!  We have made this so many times that it has become one of John’s signature dishes.  It’s a wonderful meal to serve to friends and family especially at this time of year because it represents all that is best of the season – rich meat, red wine, root vegetables and warm comfort.  I was thrilled to have the chance to tell Dorie in person how much we love this recipe!



We first made this recipe three years ago when we had my brother and sister-in-law to dinner in our old house.  Having tried Julia Child’s method of cooking the vegetables separately from the roast, we decided to Americanize Dorie’s recipe by adding potatoes and carrots during the last 45 minutes of cooking, so they could absorb all the delicious flavors of the sauce, and have continued to make it this way.

Seared Roast and Bouquet Garni From Our Garden


The second time, only 2 months later, we made this when we celebrated Christmas with my family and had company for the very first time in our new home.  (It’s funny to see how bare the dining room looked back then).  

After the third time we made this wonderful roast, I quit blogging about it, but we continued to make it and it remains our favorite method to cook a roast to this day.  With a little time and patience, you can transform an inexpensive cut of meat and some root vegetables into an amazing meal!

This is one of the most featured recipes on our blog.  It will permanently transform the way you experience Pot Roast – it has for us!

Sir Thomas Sawyer Lester
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Comments

  2. Mardi Michels says

    I will definitely be making this again but in a less fussy manner – seemed like a lot of steps in my opinion. Was my first pot roast so I don’t have anything to compare it to but I thought it was very tasty!

  3. Liz Berg says

    I love the idea of adding veggies in at the end of the cooking time…I do that with my other pot roasts! And STSL is one handsome cat!!

  7. Cher Rockwell says

    Yep, this definitely looks waaayyy better than the pressure cooked and over done pot roasts from my childhood.
    And I agree – the vegetables HAVE to be cooked in the meat juices. Not optional 🙂
    Have a great weekend.

  8. Mary Hirsch says

    I am not surprised that this is a “go to” recipe for you both. With all the entertaining and sharing that you both do, this certainly is a winner. Plus, the sides, salads and desserts are easily varied playing off this straightforward entrée. Nice job, John. Nice pictures, as always, Susan.

  9. Betsy says

    I loved the sauce, so I’m going to copy putting vegetables in the pot too. Mine didn’t come out the way I expected, but I think I didn’t use the ideal cut of meat. I will try again, if only to scent my kitchen with the comfort food aroma of this pot roast. Glad to know it’s a favorite in your house.

  10. Nana says

    Looks so good. We really loved it, and I think you could vary the veggies, or use potatoes or noodles
    if you wanted to. I will definitely make this recipe again.

  12. gaaarp says

    I first made this about three years ago, and it has become a favorite around my house, too. I have it down to where I only use a Dutch oven and one saucepan. Much less work and clean up. But so delicious!

    Yours looks great! I can see why it has become a staple in your kitchen.

  13. tricia s. says

    How wonderful to have so many memories for both of you tied to this recipe. Very special. And I wish I had known of your success “Americanizing” with veggies -but am glad I do now (I was still a bit hesitant of throwing them into the purple wine concoction :). Loved seeing all the food on your menus and that you still included See’s candy- I LOVE THAT STUFF. Not to mention the shot of Braveheart in the tree. Great memories. And that face on Sir Thomas- priceless !!!

  15. Ei says

    That’s quite an endorsement! I managed to get my hands on some beef and look forward to making this this week. Was planning to do it for dinner tomorrow, but I guess I didn’t pay close enough attention to the directions, because I didn’t realize anything needed to marinate overnight. Oh well. I’ll set it up tomorrow and eat it on friday.