French Style Pot Roast

Since today is a holiday, I figured it would be a good day to work on another test recipe for Cook's Illustrated. I had a big Niman Ranch pot roast in the freezer already, so there wasn't a lot of shopping to do. Overall, we really liked this dish. The sauce was flavorful, the meat was tender. It took a lot of time to make but that's okay since it's not a workday.

• French-Style Pot Roast (Cook's Illustrated Test Recipe)
• Buttermilk Mashed Potatoes with Chives (Fine Cooking #81, November 2006, p. 61)
• Spinach & Cucumber Salad with Yogurt-Mint Dressing (Fine Cooking #64, May 2004, p. 63)

Wine: Amphora 2000 Jacob's Ridge Cabernet Sauvignon (Dry Creek Valley, California). Excellent Cab. I love Amphora wines. This was a gift from Larry's former boss.