A tribute to Franchon. The mother of one of my best friends from high school and college. She was like a second mom to our group of friends (The Caddy Crew) throughout our teenage years and our early 20's. We all share many fond memories at Franchon's house where she loved to host and cook. My favorite meal she would make for us was her braised beef pot roast. You can make it too. DO NOT forget the Tiger Sauce. It is not Franchon's pot roast without it.

Pat the beef chuck roast dry with paper towels and season heavily with salt and black pepper. Sear both sides for 4-5 minutes in olive oil in a cast iron dutch oven. Once seared, pour in 4 cups of beef broth and 1 cup of dry red wine. Toss in 3 carrots, 1 large onion, 1 head of garlic and herbs (3 bay leaves, 1 tsp dried rosemary, 1 tsp dried thyme). Bring to a boil and stick in a preheated oven at 325 for 2.5 hours.

Once the roast is nearly done, make the mashed potatoes. Peel the potatoes and boil them until fork tender in salted water. Drain well and mash with butter, half & half, garlic powder, and salt.

Pull the roast from the oven and remove the roast and vegetables (keep separate). Strain the braising fluid into a saucepan and bring to a simmer. Mix together cornstarch and water in equal parts and combine with the braising fluid to thicken it into a gravy.

Serve the roast over the mashed potatoes and braised carrots. Drizzle with the gravy and garnish with fresh parsley and more freshly cracked black pepper. Serve with Tiger Sauce.