Uploaded December 2025 | Updated September 2026, 1 hour ago
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Returning to Julia Child' s Holy Mastering the Art of French Cooking cookbook. Choosing the recipe Boeuf en Caisse, Surprise because of the scary images in the book. En anglais: Pot Roast of Beef - Beef Case
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Ingredients:
Beef Pot Roast - Beef Case
(Mastering the Art of French Cooking v2)
Beef (I halved this)
A solid, boneless 6- to 7 lb piece of braising beef, preferably loaf shaped (top round, face rump, or bottom round) - I used sirloin top roast
Fat or oil
Filling:
Cubed beef removed from the case
Fat or oil as needed
1½ cups quartered fresh mushrooms, washed and dried
2 cups sliced onions
¼ cup mild-cured ham (or supermarket ham slice) cut into ¼-inch dice
1 to 2 large cloves mashed garlic
4 medium-sized black oil-cured olives, pitted and diced
½ teaspoon thyme
1 egg
Pepper and salt
My Meltdown Daube (sauce) recipe
(I used only half)
3 cups red wine
2 cups beef stock
2 tablespoons tomato paste
2 garlic heads, halved crosswise
3 medium carrots, chopped
2 medium onions, chopped
2 bay leaves
1 teaspoon dried thyme (or 2–3 sprigs fresh)
Salt, to taste
Pepper, to taste
Garlic Mashed Potatoes
(Mastering Art of French Cooking v1)
2 pounds potatoes (about 6 cups mashed)
6 cloves garlic, peeled
1 teaspoon salt
1/3 to 1/2 cup hot milk or cream
4 tablespoons butter
Pepper to taste
Glazed Carrots
(Mastering the Art of French Cooking v1)
1½ lbs carrots
½ cup stock or bouillon
2 tbsp sugar
½ tsp salt
Pinch pepper
6 tbsp butter
1 tbsp minced parsley
Check out the FOTILE FreshBake™ Electric Range here:
tinyurl.com/4pxbbwnm
Use my code AT300 for $300 off the FreshBake™ Electric Range (code applies to this product only).
See FOTILE’s latest deals and promotions here:
tinyurl.com/upcj2uuv
Returning to Julia Child' s Holy Mastering the Art of French Cooking cookbook. Choosing the recipe Boeuf en Caisse, Surprise because of the scary images in the book. En anglais: Pot Roast of Beef - Beef Case
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie
Ingredients:
Beef Pot Roast - Beef Case
(Mastering the Art of French Cooking v2)
Beef (I halved this)
A solid, boneless 6- to 7 lb piece of braising beef, preferably loaf shaped (top round, face rump, or bottom round) - I used sirloin top roast
Fat or oil
Filling:
Cubed beef removed from the case
Fat or oil as needed
1½ cups quartered fresh mushrooms, washed and dried
2 cups sliced onions
¼ cup mild-cured ham (or supermarket ham slice) cut into ¼-inch dice
1 to 2 large cloves mashed garlic
4 medium-sized black oil-cured olives, pitted and diced
½ teaspoon thyme
1 egg
Pepper and salt
My Meltdown Daube (sauce) recipe
(I used only half)
3 cups red wine
2 cups beef stock
2 tablespoons tomato paste
2 garlic heads, halved crosswise
3 medium carrots, chopped
2 medium onions, chopped
2 bay leaves
1 teaspoon dried thyme (or 2–3 sprigs fresh)
Salt, to taste
Pepper, to taste
Garlic Mashed Potatoes
(Mastering Art of French Cooking v1)
2 pounds potatoes (about 6 cups mashed)
6 cloves garlic, peeled
1 teaspoon salt
1/3 to 1/2 cup hot milk or cream
4 tablespoons butter
Pepper to taste
Glazed Carrots
(Mastering the Art of French Cooking v1)
1½ lbs carrots
½ cup stock or bouillon
2 tbsp sugar
½ tsp salt
Pinch pepper
6 tbsp butter
1 tbsp minced parsley
