Pot au Feu

This is French-style pot roast. The broth is supposed to be thin, so you won't feel bad that you can't use flour or corn starch to thicken it. This is a go-to recipe for me, but I don't have a picture right now. I will post one as soon as I can.

Yield: About 4 servings

Ingredients

4 lbs. beef chuck roast, with or without bone
4 quarts good quality homemade beef broth with marrow, if possible
3 sprigs parsley
3 sprigs thyme
1 bay leaf
1/8 teaspoon black peppercorns
1/8 teaspoon whole cloves
2 onions roughly chopped
1 celery stalk, cut into three inch lengths
1/2 lb. carrots peeled and cut into 3 inch lengths

Method

Place meat in a large stock pot. Cover with homemade broth. Add parsley, thyme, bay leaf, peppercorns and cloves (can be tied into a cheesecloth to make later removal easier). If your broth is unsalted, add about 1 tsp. salt. Cook until meat is very tender, about three hours. About half an hour before meat is done, add onions. About 15 minutes later, add celery and carrots. Remove herbs and spices.

Cut meat into serving size pieces and place in bowls. Cover with broth and cooked veggies.