Gallic Pot Roast
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
  1. 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.
  2. Preheat oven to 325ยบ.
  3. Remove meat from marinade and strain, reserving the vegetables.
  4. Heat a large Dutch oven over high heat, and add meat to brown on all sides. Remove and set aside.
  5. Add a little olive oil to Dutch oven and stir in vegetables, sauteeing until starting to brown, 6-8 minutes.
  6. Sprinkle vegetables with flour, and cook, stirring until mixture turns mahogany brown. Gradually pour in marinade.
  7. 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.
  8. Place foil directly on meat {to help keep from drying out}, cover and place in oven.
  9. 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.}
  10. Let meat sit for half an hour, covered, to rest.
  11. 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