Did you notice? Yes, the days are getting shorter, the nights longer and the temperature is dipping. Just in time comes a simple recipe for classic French pot roast to enjoy on a chilly night. Like our American pot roast, this dish differs in a specific way.

What’s the difference? Usually, water or broth is used instead of wine to slowly braise the meat, and often root vegetables are cooked with the classic Yankee pot roast. In this recipe, wine is used as the braising liquid. As with any slowly braised dish, this pot roast will benefit greatly in flavor if left to cool, refrigerated overnight, and gently reheated before serving. This also makes it easier to remove any excess fat. While you can cook it over the stove, I prefer to cook it in the oven to regulate the heat and evenly cook it.

While this is traditionally prepared with boneless beef chuck or the bottom round, I use brisket because I find it gives the most tender and flavorful result. The wine, vinegar and dried mushrooms help to develop an aromatic savory sauce.

Similar to the French “Daube,” this meltingly tender roast can be accompanied by some egg noodles tossed with defrosted petit pois, a little butter and some fresh chives. Or try it with creamy mashed potatoes and steamed spinach.

If you have time, roast some veggies like carrots, turnips and baby potatoes to serve alongside. Be sparing with the salt since there is bacon in the sauce. A full-bodied merlot or pinot noir would complement the savory braised beef.

French Pot Roast

Serves 6

1-ounce dried mushrooms like shiitake or morels

2 cups beef broth or water

1/4 cup olive oil

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