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.
- "Food Lover's Companion"; Sharon Tyler Herbst and Ron Herbst; 2007
- "Cook's Illustrated"; Alternative to Chuck-Eye Beef Roast; May 2011