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

October 11, 2013 by susanelester

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!

Filed Under: Uncategorized Tagged With: beef, French Fridays with Dorie, red wine, roast, vegetables

Comments

  1. Emily says

    October 11, 2013 at 8:41 am

    Lovely dish which can become a popular recipe to use over and over again. My first ever pot roast!

  2. Mardi Michels says

    October 11, 2013 at 10:34 am

    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

    October 11, 2013 at 10:37 am

    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!!

  4. Adriana says

    October 11, 2013 at 11:11 am

    Here’s wishing you two enjoy many many more of these! Finding a signature recipe is no small feat.

  5. Karen Reinsch says

    October 11, 2013 at 12:10 pm

    Can’t wait to make this! Glad it is a favorite. I may have to Americanize mine with potatoes too!

  6. Diane Balch says

    October 11, 2013 at 3:40 pm

    It is wonderful for company. I like the idea of adding potatoes. Looks lovely.

  7. Cher Rockwell says

    October 11, 2013 at 6:35 pm

    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

    October 11, 2013 at 7:06 pm

    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

    October 12, 2013 at 5:51 pm

    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

    October 13, 2013 at 12:48 am

    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.

  11. Laura (Tutti Dolci) says

    October 13, 2013 at 3:16 am

    This recipe sounds wonderful, I can’t wait to try it and I love that you added extra vegetables to the sauce!

  12. gaaarp says

    October 13, 2013 at 6:04 pm

    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

    October 14, 2013 at 2:27 pm

    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 !!!

  14. Cocoa and Lavender says

    October 15, 2013 at 2:27 pm

    Boeuf à la Mode is simple and hearty – perfect for our cool nights these days! ~ David

  15. Ei says

    October 16, 2013 at 5:40 pm

    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.

  16. Christy Majors says

    October 20, 2013 at 7:51 pm

    You definitely like this roast! Great to read your variations of it and the addition of the veggies to the cooking. Great photos!

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