Pot Roast

Pot roast

12 servings

Ingredients

·       1 - 5lb boneless beef chuck roast, tied

·       Kosher salt and freshly ground black pepper

·       All-purpose flour

·       Good olive oil

·       2 C chopped carrots (4 carrots)

·       2 C chopped yellow onions (2 onions)

·       2 C chopped celery (4 stalks)

·       2 C chopped leeks, white and light green parts (2 to 4 leeks)

·       1 T garlic - minced 

·       2 C Cabernet 

·       2 T Cognac 

·       1 - 28 Oz can of diced tomatoes 

·       1 C chicken stock

·       1 chicken bouillon cube

·       3 branches fresh thyme & 2 branches fresh rosemary – tied together w/ kitchen string

·       2 T butter 

Directions

1.     Preheat the oven to 325 degrees F.

2.    Pat the beef dry with a paper towel. Season salt & pepper.

3.    Dredge the whole roast in flour

4.     In a large Dutch oven, heat 2 tablespoons olive oil over medium heat and sear until nicely browned. Remove and set aside

5.    Add olive oil to the pan and add mirepoix + leeks + garlic, season w/ Salt & Pepper.  Sauté over medium heat for 10 to 15 minutes, stirring occasionally,

6.    Add the wine and Cognac and bring to a boil.

7.    Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper.

8.    Add the thyme & rosemary bundle

9.    Add the roast back into the pot, bring to a boil, and cover.

10.  Braise for 2.5 hours, until the meat is fork tender or about 160 degrees F internally.

11.   Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

12.  Remove the roast to a cutting board.

13. Remove the herb bundle and discard.

14.  Skim off as much fat as possible from the sauce, then transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth.

15.  Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer.

16.  Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir it into the sauce and simmer for 2 minutes, stirring until thickened.

17.  Taste for seasonings.

18.  Remove the strings from the roast and slice the meat.

19.  In a separate saucepan, make a roux and add some extra sauce and 2 T cognac until it has thickened.