1 (4 to 5-lb) prime boneless beef chuck roast, TIED
Kosher salt and freshly ground black pepper
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 or Pinto Noir
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
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
Instructions
Preheat the oven to 325 degrees F.
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.
Serving
Suggestions
If using Instapot, after saute veggies and adding liquids, cook on pressure cooker 20 minutes per pound.
Originally Submitted
10/10/2020
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