Today's #CIEditorsPick: Simple Pot-Au-Feu. To simplify and streamline #potaufeu, 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. Click the link in our bio to access the #recipe, and don’t forget to tag your photos with #CooksIllustrated along the way!