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.
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, 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 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.
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.
Originally Submitted
7/20/2014
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