Boeuf à la Mode (aka great pot roast)

Since it was stormy and cold today, I decided to try making a recipe from my new French cookbook for dinner.  I thought pot roast was a good pick given the weather.  I started it last night since it had to marinate in red wine, veggies, and herbs overnight.  One rump roast, one bottle of red wine, carrots, onions and herbs snipped from the garden (thyme, parsley, bay leaf and rosemary). This afternoon I popped it into the oven and then started making dinner rolls.  I love making bread; there's something so satisfying about the process of kneading the dough and having it transform from a shaggy mass into a smooth, silky and springy dough.  I experimented with different shapes: cloverleaf, fan, parker house, knot... and ended up with a pretty basket of bread.

The boeuf recipe worked too:

I made noodles and served the sauce on the side:

And Brett poured a nice bordeaux to go with (most important!):

Bon Apetit !