Did you notice? Yes, the days are getting shorter, the nights longer, and the temperature is dipping. Just in time comes a simple recipe for classic French pot roast to enjoy on a chilly night. What’s the difference between this dish and our American pot roast? Usually, a classic Yankee pot roast calls for water or broth to slowly braise the meat, and often root vegetables are cooked with it. In this recipe, wine is used as the braising liquid. You can cook it over the stove, but I prefer using the oven to regulate the heat and evenly cook it. While this is traditionally prepared with boneless beef chuck or the bottom round, I use brisket because I find it gives the most tender and flavorful result. The wine, vinegar, and dried mushrooms help to develop an aromatic savory sauce. Be sparing with the salt, since there is bacon in the sauce. …