Pomegranate Pot-au-Feu
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
  • 1 (2½ to 3-pound) boneless beef chuck pot roast
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons canola oil, plus more if needed
  • 2 medium-size leeks (white and pale green parts only), halved lengthwise, rinsed, and sliced
  • crosswise (about 1 cup)
  • 6 garlic cloves, minced
  • 2 cups pomegranate juice
  • 1 cup low-sodium beef broth
  • 2 to 3 teaspoons dried herbes de Provence, crushed
  • 1 bay leaf
  • 1 tablespoon unsalted butter (optional)
  • Pureed potatoes or creamy polenta, for serving
  1. Preheat the oven to 325°F.
  2. Season the meat with salt and pepper. Heat the oil in a large ovenproof braiser or Dutch oven over medium-high heat until it shimmers. Add the roast and cook, turning as needed, until browned on all sides, about 10 minutes (reduce the heat to medium if the meat browns too quickly). Transfer the meat to a plate.
  3. Reduce the heat to medium. If the pan is dry, add another tablespoon of oil. Add the leeks and cook, stirring, until slightly softened, about 2 minutes; add the garlic and cook, stirring, until fragrant, about 30 seconds more. Add 1 cup of the pomegranate juice to the pot and bring to a boil, stirring to loosen any browned bits from the bottom of the pot. Boil gently until the liquid is reduced by half, 2 to 3 minutes. Add the remaining 1 cup pomegranate juice, the broth, herbes de Provence, and bay leaf. Return the meat to the pot and bring to a boil. Cover the pot, transfer to the oven, and bake until the meat is tender, about 2 hours.
  4. Transfer the roast to a cutting board and cover with foil to keep warm. Strain the cooking liquid through a fine-mesh sieve into a bowl; discard all of the solids, including the bay leaf. Skim the fat from the cooking liquid and return the liquid to the pot. Boil rapidly until reduced to a sauce-like consistency, then stir in the butter to further thicken and enrich the sauce.
  5. Slice the meat and arrange it on a serving platter. Pour a little of the sauce over the meat and pass the rest of the sauce at the table. Serve with puréed potatoes or creamy polenta.
Recipe by Wini Moranville at http://chezbonnefemme.com/french-pot-au-feu-menu-recipe/