Pot-au-Feu

Name: Pot-au-Feu
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: French, European, Mediterranean
Ingredients: 3 or more lbs boneless chuck roast, trimmed; 2 Tbsp olive oil; 1.75 tsp kosher salt; .5 tsp black pepper; 4.5 cups water; 5 thyme sprigs; 3 bay leaves; 1 garlic head, cut in half crosswise; 1 shallot minced; 2 leeks (white and light green parts only, halved lengthwise; 4 celery stalks (8 oz) cut into 2 inch pieces; 4 Yukon Gold potatoes (about 1 lbs) cut into 2 inch pieces; 4 carrots (about 1 lbs), peeled and cut into 2 inch pieces; 1 rutabaga (about 1 lbs) cut into 2 inch pieces; .75 cup creme fraiche optional; 2 tbsp thinly sliced fresh chives, optional; Cornichons, optional; dijon mustard, optional; Prepared horseradish, optional

3 steps

Prep:20minCook:8h

Updated at: Thu, 17 Aug 2023 04:00:14 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories546.5 kcal (27%)

Total Fat35.5 g (51%)

Carbs20.8 g (8%)

Sugars6.2 g (7%)

Protein35.1 g (70%)

Sodium588.3 mg (29%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 lbsboneless chuck roast

trimmed

2 Tbspolive oil

1 ¾ tspkosher salt

½ tspblack pepper

4 ½ cupswater

5thyme sprigs

3bay leaves

1 headgarlic

cut in half crosswise

1shallot

minced

2leeks

white and light green parts only, halved lengthwise

4celery stalks

cut into 2 inch pieces

4Yukon Gold potatoes

cut into 2 inch pieces

4carrots

peeled and cut into 2 inch pieces

1rutabaga

cut into 2 inch pieces

¾ cupcreme fraiche

optional

2 Tbspfresh chives

thinly sliced, optional

Instructions

Step 1

Rub roast with olive oil; sprinkle with salt and pepper. heat a large nonstick skillet over medium-high. Cook roast in hot skillet 5 minutes, turning to brown on all sides. Transfer roast to a 6-quart slow cooker, reserving drippings in skillet. Add 1/2 cup water to reserved drippings in hot skillet, stirring to loosen browned bits from bottom of skillet; pour into slow cooker. Add thyme, bay leaves, garlic, and remaining 4 cups of water to slow cooker. Cover and cook on low for 5 hours.

boneless chuck roast3 lbs

olive oil2 Tbsp

kosher salt1 ¾ tsp

black pepper½ tsp

water4 ½ cups

thyme sprigs5

bay leaves3

garlic1 head

shallot1

Step 2

Add leek halves, celery, potatoes, carrots, and rutabaga to slow cooker. Cover and cook on low until beef and vegetables are tender, about 3 hours. Remove roast and vegetables from slow cooker; discard garlic, thyme sprigs, and bay leaves. Pour reserved cooking liquid through a cheesecloth-line colander into an 8-cup glass measuring cup, discarding the solids. Skim fat from surface of cooking liquid and make a gravy.

leeks2

celery stalks4

Yukon Gold potatoes4

carrots4

rutabaga1

Step 3

Slice roast thinly. Arrange roast, leek halves, celery, potatoes, carrots, and rutabaga on a serving platter. Drizzle with desired amount of gravy and serve with desired toppings.