Author: Julia Child
- 1 (750-milliliter) bottle red wine
- 4½ tablespoons olive oil
- 4½ tablespoons garlic
- 1 cup sliced onion
- 1 cup sliced carrot
- 1 tablespoon kosher salt coarse
- 2 bay leaves preferably imported
- 5 whole cloves
- 6 whole peppercorns
- 1 teaspoon fennel seed
- 1 teaspoon thyme
- 1 teaspoon orange zest
- 1 cup flour
- 2 cups canned tomatoes
- 2 cups beef broth
- 8 pounds beef chuck roast
- parsley
- Mix marinade ingredients {wine through orange peel} together in large bowl or Ziploc bag. Add meat to mixture and marinate for at least two days and up to four.
- Preheat oven to 325ยบ.
- Remove meat from marinade and strain, reserving the vegetables.
- Heat a large Dutch oven over high heat, and add meat to brown on all sides. Remove and set aside.
- Add a little olive oil to Dutch oven and stir in vegetables, sauteeing until starting to brown, 6-8 minutes.
- Sprinkle vegetables with flour, and cook, stirring until mixture turns mahogany brown. Gradually pour in marinade.
- Return meat to Dutch oven, fatty side up. Add tomatoes and enough beef stock to cover meat by ⅔. Bring to a simmer on the stove.
- Place foil directly on meat {to help keep from drying out}, cover and place in oven.
- Cook for 3 hours, turning and basting occasionally, until meat is done. {Cooking time will depend on size and quality of roast, as well as how long it's been marinating.}
- Let meat sit for half an hour, covered, to rest.
- Meanwhile, strain and degrease the sauce. Discard solids. Reduce the sauce over medium high heat - 2½ to 3 cups should remain. Season to taste with salt and pepper.
Julia says this recipe serves 12. I used a roast just over 4 pounds and scaled the recipe accordingly. Don't worry about exact measurements - almost every ingredient given in the program was prefaced with "about" or "approximately" or followed by "to taste" or "to your liking."
Recipe by Raisin & Fig at https://www.raisinandfig.com/gallic-pot-roast-ode-julia/
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