Julia Child's Roast

4 servings

135 minutes

Julia Child's pot roast is a true embodiment of French culinary elegance. This recipe, inspired by Provençal traditions, combines the rich aroma of beef, the tenderness of braised vegetables, and a delicate bouquet of white wine with rosemary. Slow-cooked in broth and wine sauce, the meat gains depth of flavor, while the sauce thickened with flour makes it particularly velvety. Historically, such dishes were prepared in rural French homes where braising allowed for the flavor potential of simple ingredients to shine. This pot roast is perfect for a cozy dinner that warms and fills the home with the aromas of authentic French cuisine. Serve it with crusty baguette or mashed potatoes to savor every note of this culinary masterpiece.

Energy value per serving

• Calories: 753.4
• Proteins: 50g
• Fats: 54.3g
• Carbohydrates: 12.9g

Ingredients

• Beef: 1 kg
• Onion: 1 head
• Dry white wine: 100 ml
• Vegetable oil: 50 ml
• Garlic: 2 clove
• Wheat flour: 0.3 glass
• Butter: 50 g
• Chicken broth: 200 ml
• Rosemary: 0.5 tsp
• Tomatoes: 1 pc

Cooking steps

1. Wash the meat, clean it from membranes and fat, cut it into pieces of four centimeters and fry in a pan with vegetable oil.

   Required ingredients:

   • Beef: 1 kg
   • Vegetable oil: 50 ml

2. Transfer the meat to a pot. Drain the excess oil from the pan, leaving just a little, and sauté the onion sliced into rings.

   Required ingredients:

   • Onion: 1 head

3. Place the pot with meat on the fire, add fried onion, chopped tomato, rosemary, and crushed garlic cloves. Then pour in wine, add broth to just cover the meat, season with salt and pepper, cover with a lid, and simmer on low heat for one and a half hours (or you can put it in the oven).

   Required ingredients:

   • Onion: 1 head
   • Tomatoes: 1 piece
   • Rosemary: 0.5 teaspoon
   • Garlic: 2 cloves
   • Dry white wine: 100 ml
   • Chicken broth: 200 ml
   • Beef: 1 kg
   • Vegetable oil: 50 ml
   • Onion: 1 head
   • Tomatoes: 1 piece

4. Five minutes before the end of cooking, fry the flour in butter, leave the mixture on low heat, and immediately proceed to the next step.

   Required ingredients:

   • Wheat flour: 0.3 glass
   • Butter: 50 g

5. Strain all the contents of the pot through a sieve over a pan with flour, mixing with a whisk. Squeeze out all the liquid from the vegetables (which can be discarded later), and return the pieces of meat back to the pot.

   Required ingredients:

   • Wheat flour: 0.3 glass

6. Whisk the resulting sauce until the mixture thickens, then pour it over the meat.

   Required ingredients:

   • Beef: 1 kg