Pot Roast Carbonnade

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This may be the best thing I've ever eaten. If not the best, it's certainly near the top. I'm not normally a big roast beef fan, but this dish is different. Although it takes a little more effort, it's well worth it. I am a basic cook, so when I tasted this, I was surprised I had made it! And don't skip the prunes. They added a mellow, earthy layer of flavor that wasn't at all "pruney".

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Very easy to do, I did this one on my lunch hour for later. The seasonings were excellent, I used a blue moon beer because that's what I had on hand, and was surprised it turned out so well. Might also want to add garlic next time, but this was wonderful without it.

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This was fantastic. I didn't add the prunes but followed the recipe as is. The gravy was rich and thick, the carrots were tender, the onions added sweetness and the meat was tender. This is the first pot roast recipe where the meat did not come out stringy. Excellent! I served it with egg noodles.

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A few of the pieces of meat on top came out dry, so add more liquid?
Very tasty, we will make this again

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This is another Melissa winner! I used Beck's dark beer and, as a result, it seemed a little sour, so next time I'll grab a bottle of Belgian beer at Whole Foods where I can get just 1 bottle if I choose to. This time I just used a little brown sugar to adjust it...also used a splash of worchestershire. Flavors kept improving over 2 days!

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Dee-licious!
Sauce is so Rick and delicious - will add peas with leftovers. Could be made with other veg in the mix. Great recipe - thanks, Melissa!

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Made this for dinner this evening, my husband couldn't stop eating it. He loved it. I love trying new dishes and surprising my husband of 40years. Will make this again.

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Great recipe! I had a busy weekend ahead and knew I wouldn't have time to do the whole recipe at one shot. So, I browned the bacon and then sliced and carmelized the onions (the longest part of the dish. The next day, I browned the meat (I browned the carrots a little too and added and browned a few small potatoes, then just put everything else in the pot, put the pot into the oven and got some other sutff done while it was cooking! Will definitely make it again.

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I made this for dinner tonight and yummy!, we loved it. The only alteration I made was to add some large mushrooms during the last 1/2 hour of cooking and I added the red potatoes to the pot as well. On the show, the red potatoees were served as a side dish.

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I found another recipe for beef carbonnade (America's Test Kitchen and decided to make both at the same time, inviting friends to decide which was the better of the two. Both were excellent but Melissa's had a depth of flavor that most of us preferred. I don't use much salt anymore( too old but did not find the recipe salty at all as the last reviewer stated. It was a simple, albeit tedious, recipe to prepare. I always try the recipe as printed BEFORE I make any changes!!! This one requires no changes...perfection. I could not find any dark Belgian beer in this small town and decided to use Guiness stout so the flavor would be close to the dark beer. This is a keeper! Thank you, Melissa, for sharing.