Pot Roast A La Marseillaise Recipe

Name: Pot Roast A La Marseillaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces pancetta, cut in half-inch cubes; 3 tablespoons flour; Salt and freshly ground black pepper; 3 1/2 pounds boneless beef rump roast, in one piece; 2 medium onions, chopped; 3 medium carrots, peeled and chopped; 1 stalk celery, chopped; 4 cloves garlic, peeled and minced; 2 cups fruity red wine, like Beaujolais; 3 tablespoons tomato paste; 2 tablespoons fresh thyme leaves; 1 bay leaf; 1 1/2 cups veal or beef stock; 1/2 cup pitted black French or Italian olives; 1/2 cup pitted green French or Italian olives; 1 tablespoon chopped parsley

Servings: persons

4 ounces pancetta, cut in half-inch cubes
3 tablespoons flour
Salt and freshly ground black pepper
3 1/2 pounds boneless beef rump roast, in one piece
2 medium onions, chopped
3 medium carrots, peeled and chopped
1 stalk celery, chopped
4 cloves garlic, peeled and minced
2 cups fruity red wine, like Beaujolais
3 tablespoons tomato paste
2 tablespoons fresh thyme leaves
1 bay leaf
1 1/2 cups veal or beef stock
1/2 cup pitted black French or Italian olives
1/2 cup pitted green French or Italian olives
1 tablespoon chopped parsley

1
Preheat oven to 300 degrees.
2
Place pancetta in a 5- to 6-quart ovenproof casserole dish, and saute over medium heat until it is browned.
3
Remove pancetta, leaving fat in pan.
4
Set pancetta aside.
5
Season flour with salt and pepper, dust beef roast with flour and brown it in casserole over medium-high heat.
6
Remove it from casserole, and set aside.
7
Drain all but a film of fat from pan.
8
Add onion, carrots, celery and garlic, and cook, stirring, over medium heat until they have softened.
9
Add red wine, and cook over medium-high heat until reduced to about one cup.
10
Stir in the tomato paste.
11
Return beef to pan, and add thyme, bay leaf and stock.
12
Bring to a simmer, cover and place in oven for 3 hours, or until meat is very tender.
13
Remove meat from casserole.
14
Skim any excess fat from the liquid, place casserole over medium-high heat and reduce liquid until it has thickened somewhat.
15
Slice pot roast in 1/2-inch-thick slices, and return them to casserole in the sauce.
16
Scatter olives, reserved pancetta and parsley over meat, and serve.
17
The recipe can be prepared a day in advance through Step 4 and refrigerated overnight.

1099

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 ounces pancetta, cut in half-inch cubes, 3 tablespoons flour, Salt and freshly ground black pepper, 3 1/2 pounds boneless beef rump roast, in one piece, and more.

Yes, Pot Roast A La Marseillaise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pot Roast A La Marseillaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions