Pot roast à la mode

Ingredients for 4 servings:

• 750 g roast beef (pot roast)
• Salt
• pepper
• 500 ml wine, red, dry
• 200 ml water
• 3 onions, sliced
• 1 carrot(s), 2cm thick slices
• 1 garlic clove(s), diced
• 1 bay leaf, crushed
• 1 tbsp flat-leaf parsley, chopped
• 1 tbsp thyme
• 40 g Clarified butter (Butaris)
• 50 g bacon, streaky, diced
• 2 cl cognac
• 1 tomato(s), peeled, diced
• 2 tbsp parsley
• 1 stalk(s) leek, strips
• 200 ml beef broth
• 200 g crème fraîche
• Cornstarch, (Gustin)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Season the pot roast with salt and pepper. Make a marinade from red wine and thyme, cover, and marinate the meat for 12-24 hours, then let it rest in the refrigerator. Brown the drained and dried meat in hot clarified butter in a fireproof roasting pan until well browned on all sides. Add the bacon cubes and fry, pour over the cognac, and light the pan. Add the tomatoes, parsley, and leek, along with the meat broth. Add the marinade vegetables and simmer for about 10 minutes. Gradually add the strained marinade liquid, cover the roasting pan, and cook on the middle rack of the oven at 220°C for 2 hours. Purée the sauce, thicken with Gustin and refine the crème fraîche, and season generously with salt and pepper. Serve with: potatoes with roasted cauliflower or carrots with parsley.