Company Pot Roast | Recipes
Serves 8 | Level: Intermediate Photo: Quentin Bacon 1 (4- to 5-pound) prime boneless beef chuck roast, tiedKosher salt and freshly ground black pepper All-purpose flour Good olive oil2 cups chopped carrots (4 carrots)2 cups chopped yellow onions (2 onions)2 cups chopped celery (4 stalks)2 cups chopped leeks, white and light green parts (2 to 4 leeks)5 large garlic cloves, peeled and crushed2 cups good red wine, such as Burgundy2 tablespoons Cognac or brandy1 (28-ounce) can whole plum tomatoes in purée1 cup chicken stock, preferably homemade1 chicken bouillon cube3 branches fresh thyme2 branches fresh rosemary1 tablespoon unsalted butter, at room temperature 1 (4- to 5-pound) prime boneless beef chuck roast, tied Kosher salt and freshly ground black pepper All-purpose flour Good 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, white and light green parts (2 to 4 leeks) 5 large garlic cloves, peeled and crushed 2 cups good red wine, such as Burgundy 2 tablespoons Cognac or brandy 1 (28-ounce) can whole plum tomatoes in purée 1 cup chicken stock, preferably homemade 1 chicken bouillon cube 3 branches fresh thyme 2 branches fresh rosemary 1 tablespoon unsalted butter, at room temperature Preheat the oven to 325 degrees. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1½ 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. Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1½ 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, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. 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 2½ hours, until the meat is fork tender or about 160 degrees internally. Turn the heat down to 250 degrees after about an hour to keep the sauce at a simmer. 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 purée until smooth. Pour the purée 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. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Buttermilk Mashed Potatoes Sides Intermediate Green Beans Gremolata Sides Beginner Old-Fashioned Apple Crisp Dessert Intermediate