French-Style Pot Roast
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Appears in Cook's Illustrated November/December 2007
This 17th-century dish relies on lardons, pork trotters, and a 48-hour marinade to create the ultimate pot roast. It's time to bring this recipe into the 21st century.
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WHY THIS RECIPE WORKS
To update the recipe for boeuf à la mode while maintaining its status as an elegant dish a cut above a simple pot roast, we eliminated the step of larding the beef, instead salting the meat and browning it in bacon drippings. Reducing the w...
