Company Pot Roast

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 4 -5 lbs boneless beef chuck roast
• kosher salt & freshly ground black pepper
• all-purpose flour
• olive oil
• 2 cups chopped carrots (4 carrots)
• 2 cups chopped yellow onions (2 onions)
• 2 cups chopped celery (4 stalks)
• 2 cups chopped leeks, and light green parts (2 to 4 leeks)
• 5 large garlic cloves, peeled and crushed
• 2 cups red wine, such as burgundy
• 2 tablespoons cognac or 2 tablespoons brandy
• 1 (28 ounce) can whole plum tomatoes in puree
• 1 cup chicken stock, preferably homemade (or use low-sodium broth)
• 1 chicken bouillon cube
• 3 branches fresh thyme
• 2 branches fresh rosemary
• 1 tablespoon unsalted butter, at room temperature

Recipe

• 1 preheat the oven to 325 degrees f.
• 2 pat the beef dry with a paper towel. season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. dredge the whole roast in flour, including the ends. in a large dutch oven, heat 2 tablespoons olive oil over medium heat. add the roast and sear for 4 to 5 minutes, until nicely browned. turn and sear the other side and then turn and sear the ends. this should take 4 to 5 minutes for each side. remove the roast to a large plate.
• 3 add 2 tablespoons olive oil to the dutch oven. add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. add the wine and cognac and bring to a boil. add the tomatoes, chicken stock,and bouillon cube. tie the thyme and rosemary together with kitchen string and add to the pot. put the roast back into the pot, bring to a boil, and cover. place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees f internally. turn the heat down to 250 degrees f after about an hour to keep the sauce at a simmer.
• 4 remove the roast to a cutting board. remove the herb bundle and discard. skim off as much fat as possible from the sauce. transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. stir into the sauce and simmer for 2 minutes, stirring until thickened. taste for seasonings. remove the strings from the roast, and slice the meat. serve warm with the sauce spooned over it.