French-Style Pot Roast

food.com

Spencer307

I'm a stranger in a strange land, a mom, a translator(for now) and countless other things I probably shouldn't write.

1 beef chuck roast, boneless, pulled apart into 2 pieces and fat trimmed (4 to 5 pounds)

2 teaspoons kosher salt

1 (750 ml) bottlemedium-bodied red wine

10 sprigs fresh parsley

2 tablespoons minced fresh fresh parsley leaves

2 sprigs fresh thyme

2 bay leaves

ground black pepper

4 ounces thick-cut bacon, cut into ¼-inch pieces

1 medium onion, chopped fine

3 medium garlic cloves, minced

1 tablespoon all-purpose flour

2 cups beef broth

4 medium carrots, peeled and cut on bias into 1 ½-inch pieces

2 cups frozen pearl onions

3 tablespoons unsalted butter

2 teaspoons sugar

1⁄2 cup water

1⁄4 cup cold water (to bloom gelatin)

10 ounces white mushrooms, wiped clean, stems trimmed, halved if small and quartered if large

table salt

1 tablespoon powdered unflavored gelatin

Note: Ingredients may have been altered from the original.

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