By French Tart on May 31, 2007
Photo by Baby Kato
Photo by Baby Kato
"Pot au Feu is French for “pot on the fire”. In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Today in France, you can buy “pot au feu” meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish. As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail), vegetables (such as potatoes, carrots, onions, leeks, turnips) and herbs."
Serving Size: 1 (1170 g)
Servings Per Recipe: 4
"Excellent recipe French Tart. We loved it. Incredible comfort food with a parisan flair. The meat was tender, moist and juicy the gravy full of robust, savory flavors and the vegetables were perfect. Made exactly as written for the crockpot version. Kudos my friend"
"Not sure how this recipe got 5 stars. It was extremely dry and not edible. I followed directions exactly. The amount of food filled two 9x13 containers. It looks like the conversions were incorrect. Sorely disappointed."
"This is a wonderful recipe. I could not find turnips so did without. Nevertheless we enjoyed the flavorful combination of vegetables and the tender, moist and perfectly cooked roast. This is one of the few crock pot roasts that I've made that did not dry out during nine hours of cooking. Best of all my husband and children enjoyed a wonderful meal together while I was working late - and left me some for later. This one is definitely a keeper. Thanks French Tart."
"I was lucky enough to eat this dish last night at Chandra's home, and it was amazing. The meat was tender enough to cut with a fork. The juice was so good we all kept eating bread as a vehicle for it. And, the vegetables were fantastic - especially the leeks and carrots. This is great dinner for a winter night."
"Wow! This was everything I was hoping for: moist, well balanced flavors, fall apart meat, and who can live without a little bacon? I made 2 very minor mods: I rolled the roast in flour before browning rather than sprinkle flour, and I used a boneless tied chuck roast. This was a wonderful hearty meal & will definitely be a repeat. Thanks for the recipe!"
"Great recipe thank you."