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Pot Roast Provençal

Fork-tender braised beef with a hearty sauce infused with red wine and French herbs, this one-pot meal also boasts tasty braised veggies and potatoes to serve on the side.


  • 1 boneless beef chuck roast (about 2 3/4 - 3 pounds)
  • Salt and ground black pepper
  • Flour for dredging beef
  • 2 tablespoons vegetable oil
  • 1 large onion, cut into 1-inch wedges
  • 6 carrots, peeled and cut in 1-inch pieces
  • 4 ribs celery, cut in 1-inch pieces
  • 8 small boiling potatoes, halved
  • 3 cloves garlic
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon dried Herbes de Provence
  • 2 cups dry red wine
  • 1 1/2 ounces Glace de Viande Gold® dissolved in 4 cups hot water


  1. Preheat the oven to 350 degrees. Season the chuck roast with salt and pepper and dredge it in flour, patting off the excess.
  2. Heat the oil in a large braising pan over medium-high heat, until the oil faintly smokes. Add the beef and brown it, turning to cook all sides, 8-10 minutes.
  3. Remove the meat from the pan and set it aside. Discard all but 1 tablespoon of the drippings from pan. Add the onion, carrots and celery to the pan and cook 4-5 minues. Add the garlic and cook 8-10 minutes longer, untll the vegetables begin to get tender and the onions are translucent.
  4. Add the tomato paste and the Herbes de Provence and cook, stirring, 3 minutes. Add the wine, stirring to loosen the browned bits from the bottom of the pan. Bring the liquid to a simmer and cook 5-10 minutes, until it has almost completely evaporated.
  5. Return the meat to pan and add the diluted Glace de Viande Gold® and potatoes. Bring the liquid to a simmer, cover the pan and transfer it to the center rack of the oven.  Braise the beef for 2 hours, then remove the lid and cook 30 minutes longer, or until the beef is fork-tender. Skim the fat from the surface and discard it. Season the braising liquid to taste with salt and pepper.  Transfer the beef to a warm platter and ladle the braising liquid and vegetables over the beef.

Additional Tips

Wine Pairing: Cabernet Sauvignon or Zinfandel

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Classic French Stocks and Sauces