Hearty Beef Pot Roast a la Julia Child’s Boeuf Bourguignon Recipe

Name: Hearty Beef Pot Roast a la Julia Child’s Boeuf Bourguignon Recipe
Ingredients: 2 1/2 pounds beef chuck roast, boneless, trimmed of excess fat; Salt and freshly ground black pepper; 1 tablespoon all-purpose white flour; 5 tablespoons olive oil or other vegetable oil, divided; 2 cups full-bodied dry red wine; 2 teaspoons dried thyme leaves; 1 large bay leaf; 2 1/2 pounds beef bones, preferably marrow bones; 3 1/2 cups canned beef broth, preferably low-sodium; 9 1/2 cups 1 1/4-inch chunks or lengths mixed vegetables, such as unpeeled red bliss potatoes, carrots, onions, rutabaga, parsnips, and celery

"Unlike typical American beef pot roast recipes, this one calls for a classic French technique that has served me well since I learned it from Julia--adding some beef bones to the pot to “beef” up the broth...."

INGREDIENTS

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2 1/2 pounds beef chuck roast, boneless, trimmed of excess fat

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Salt and freshly ground black pepper

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1 tablespoon all-purpose white flour

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5 tablespoons olive oil or other vegetable oil, divided

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2 cups full-bodied dry red wine

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2 teaspoons dried thyme leaves

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1 large bay leaf

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2 1/2 pounds beef bones, preferably marrow bones

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3 1/2 cups canned beef broth, preferably low-sodium

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9 1/2 cups 1 1/4-inch chunks or lengths mixed vegetables, such as unpeeled red bliss potatoes, carrots, onions, rutabaga, parsnips, and celery

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