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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Ina's done it again! A pot roast to please your whole family and your guests will leave wanting the recipe. It will make your house smell wonderful. Adapted to reduce the salt and pepper by 1 tsp. each from Barefoot Contessa. Make sure to use KOSHER salt or reduce the salt significantly. Ingredients:
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, white 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 |
Directions:
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.
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