Pot-au-feu is a fancy name for what is really a fairly simple braised beef recipe. The name translates literally to “pot on the fire.” This version is made in a slow cooker rather than on the fire, but the idea is the same. Combine meaty beef short ribs with vegetables and aromatics, and cook the whole thing on low heat for hours, until the meat is fall-off-the-bone tender.
Traditionally, the broth from pot-au-feu is served on its own as a first course, while the meat and vegetables are served as the entree. Crusty bread and Dijon mustard are the usual accompaniments. I like to add a few cornichons on the side, as well.