Jin Yamada/Hemera/Getty Images
A French roast, or roti de boeuf, is a style of preparing roast beef that includes particular spices and flavorings traditionally included in French cooking. The most tender and appropriate beef roasts for this dish include chuck-eye, top blade or bottom roast. Butcher shops and grocery stores sell beef roasts of varying quality based on the level of fat marbling throughout the meat. Prime meats are marbled throughout, which protects the flesh from drying, resulting in a tender dish. Select and choice roasts contain less marbling and may result in a drier roast.
Place the oven rack in the position immediately below the center. Preheat the over to 300 degrees Fahrenheit. Massage kosher salt into meat. Place on a wire rack at room temperature for one hour. Dry beef with paper towels and season with fresh ground pepper. Tie twine around beef segments to prevent them from falling apart during cooking.
Simmer wine in stockpot for 15 minutes until reduced. Pour into a glass bowl. Rinse the stockpot and add olive oil. Heat oil on medium-high heat and add beef pieces, together or one at a time, as the size of the stockpot allows. Brown the beef and transfer to a glass dish.
Reduce the burner temperature to medium and heat the onion in the stockpot for three minutes until softened. Add the garlic and the flour; mix thoroughly. Add the wine and herbs.
Place beef in roasting pan and pour in the wine mixture. Cover the roasting pan with aluminum foil or a lid and place in the oven. Turn each hour until cooked. Add the carrots after two hours and the onions after two hours and 15 minutes.
After the roast cooks for 2 1/2 hours, ensure that it cooked thoroughly and remove from the oven. Place the roast sections on a cutting board and tent with foil. Leave for 10 minutes. Cut the roast into 3/4-inch slices and fan on serving plates. Remove the bay leaves from the sauce. Surround the roast with vegetables and pour sauce over each serving.
How to Cook a Sirloin Like a Prime Rib
How to Cook Beef Top Round Pot Roast
How to Roast a Split Turkey
How to Cook Silverside on a Stove Top
How to Cook a Tenderloin Using Stoneware
How to Cook Angus Beef Steak
How to Convection Roast a Brisket
How to Cook a Rooster
How to Make a Black Pepper Crust on a ...
How to Cook Pork Hamonado
How to Store Cooked Ground Beef
How to Cook Dominican-Style Steak
How to Cook a Tender Roast
How to Use an Electric Roaster to Slow ...
How to Cook Beef Topside in a Slow ...
How to Cook the Ethiopian Food Zilzil ...
How to Cook a Large Amount of Corned ...
How to Cook Corned Silverside in a Slow ...
How to Cook a Boneless Sirloin Pork ...
What Are the Temperatures for Slowly ...
- "Food Lover's Companion"; Sharon Tyler Herbst and Ron Herbst; 2007
- "Cook's Illustrated"; Alternative to Chuck-Eye Beef Roast; May 2011
Based in Richmond, Va., Tara Carson has written articles for editorial and corporate online and print publications for more than 10 years. She has experience as an adjunct professor of nutrition at Northwest Christian University and holds a Bachelor of Science in journalism and nutrition from Virginia Commonwealth University.
Jin Yamada/Hemera/Getty Images