French-Style Pot Roast

Name: French-Style Pot Roast
Cuisine: Europe, French
Ingredients: 1 , boneless beef chuck (4 to 5 pounds), pulled apart into 2 pieces and fat trimmed; 2 teaspoons, kosher salt; 1 bottle, red wine (750 ml), medium-bodied; 10 sprigs, fresh parsley leaves; 2 tablespoons, minced fresh parsley leaves; 2 sprigs, fresh thyme; 2 , bay leaves; , Ground black pepper; 4 ounces, bacon, preferably thick cut, cut into 1/4-inch pieces crosswise; 1 , medium onion, chopped fine (about 1 cup); 3 , medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon); 1 tablespoon, unbleached all-purpose flour; 2 cups, beef broth; 4 , medium carrots, peeled and cut on bias into 1 1/2-inch pieces; 2 cups, frozen pearl onions; 3 tablespoons, unsalted butter; 2 teaspoons, sugar; 1/2 cup, water, plus 1/4 cup cold water to bloom gelatin; 10 ounces, white mushrooms, wiped clean, stems trimmed, halved if small and quartered if large; , Table salt; 1 tablespoon, unflavored gelatin (powdered)

Main Courses
Europe
French
Meat
Beef
Roasts

Appears in Cook's Illustrated November/December 2007

This 17th-century dish relies on lardons, pork trotters, and a 48-hour marinade to create the ultimate pot roast. It's time to bring this recipe into the 21st century.

SERVES 6 to 8

TIME 4½ to 5 hours, plus 1 hour salting

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