Dorie refers to this as great pot roast. You can find it on page 252 of her book Around My French Table, which is one of our most used cookbooks. I normally don’t post her recipes and encourage people to purchase her cookbook, but at the request of many Facebook Friends I’m sharing this one. Warning – Pot roast needs to marinate overnight in one bottle of wine, so allow time for that. Also, this roast needs about 2½ to 3 hours to cook so plan your meal time accordingly. This is not something you can whip on a weeknight after work. Oh, and don’t let the meat marinate for three days in the bottle of wine or your sous chef might complain that the alcohol didn’t burn off sufficiently. This is good served either on a bed of pasta in the style of beef burgundy, or on a bed of mashed potatoes, or spaghetti squash.