To simplify and streamline pot-au-feu, we used easy-to-find, affordable chuck-eye roast in place of a range of hard-to-find cuts of beef and veal, pork sausage, and chicken. To capture the savory, buttery qualities that bone marrow imparts to a traditional broth, we cooked inexpensive marrow bones (often labeled soup bones) with the beef and then used the marrow left behind after cooking in a finishing sauce of minced herbs, mustard, and minced cornichons. Using less liquid to turn this traditional boiled dinner into a braise created a more concentrated broth. For a clear broth without the fuss, we skipped the skimming step most recipes require and simply kept the pot at a gentle simmer, which we guaranteed by transferring the pot to a low oven.

Meat Ingredients:

• 3-1/2 to 4-lbs beef chuck-eye roast, boneless
• 1-1/2-lbs marrow bones
• Kosher salt
• 1 onion
• 1 celery rib
• 3 bay leaves
• 1 teaspoon whole black peppercorns

Parsley Sauce Ingredients:

• 2/3 cup minced fresh parsley
• 1/4 cup Dijon mustard
• 1/4 cup minced fresh chives
• 3 tablespoons white wine vinegar
• 10 cornichons, minced
• 1-1/2 teaspoons ground black pepper

Vegetables:

• 1-lb small red potatoes, between 1″-to-2″.
• 6 carrots
• 1-lb asparagus
• Kosher salt and pepper
• Flake sea salt

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
2. Pull your chuck roast into two pieces, which should naturally come (mostly) apart at the seam. Trim away any large knobs of fat. Sprinkle with 1 tablespoon of kosher salt, then use 3 pieces of kitchen twine per piece to tie into two separate loaf shapes.
3. Peel and quarter onion and thinly slice celery stalk crosswise (not lengthwise).
4. Put tied beef, bones, onion, celery, bay leaves, and peppercorns into Dutch oven. Add cold water until it comes up halfway the sides of roasts; about 4 cups. Set over high burner until simmering. Partially cover the Dutch oven and put into 300-degree oven for 3-1/4 to 3-3/4 hours, flipping beef over halfway through cooking time.
5. Meanwhile prepare the parsley sauce, by combining all ingredients into small bowl, cover and set aside at room temperature.
6. Towards the end of cooking time; prepare your vegetables. Cut your potatoes in half (or quarter any potatoes that are larger than 2″). Cut carrots in half cross-wise; then quarter the thick halves length-wise, and cut the thin halves into two lengthwise (sounds confusing; each carrot should yield 6 pieces). Trim asparagus by snapping off the cut end; wherever the asparagus naturally breaks is where each individual stalk needs to be trimmed (as if the asparagus knows).
7. When the meat is fully tender, a sharp knife can easily slips into meat, but it should not be shreddable, remove the pot and turn off oven. Use tongs to remove beef loaves and set on large platter and tightly cover with aluminum foil. Return to turned-off oven to keep the meat warm while you finish cooking.
8. Set bones on cutting board and use the end of a spoon to remove the marrow. Mince marrow until it is paste-like and add 2 tablespoons to parsley sauce. Save any remaining marrow for another day.
9. Strain broth through fine-mesh strainer into medium bowl. Use a ladle to skim and discard the fat from the broth (I used a fat separator). Measure out broth (I had just under 2 cups), and augment with cold water to make 6 cups; adding back to Dutch Oven.
10. With the Dutch oven over high burner, add potatoes and bring up to a simmer. Reduce burner and continue to simmer for 6 more minutes. Add carrot sticks and cook for 10 minutes. Finally, ass asparagus and continue to cook all vegetables for 3 to 5 minutes; until everything is tender.
11. Use a slotted spoon to remove vegetables to large bowl, and toss them with 3 tablespoons of the parsley sauce; sprinkling with salt and pepper.
12. Taste broth and adjust salt; leaving in pot.
13. Remove beef from oven and set of cutting board. Cut away twine and slice against the grain into 1/2″ thick pieces.
14. Arrange large, shallow bowls into individual servings. Arrange vegetables, slices of beef, and drizzle with 1/3 cup broth. Top with a dollop of parsley sauce, and sprinkle meat with flaky sea salt. Serve, passing the extra parsley sauce separately.