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Company Pot Roast
Nb persons: 8
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| Company Pot Roast 2008, Barefoot Contessa Back to Basics, All Rights Reserved Show: Barefoot ContessaEpisode: Comfort and Company Recipe categories: Meat, Beef, Vegetables, Carrot, Celery, more RecipeRatings & Reviews(453) Photo: Company Pot Roast Recipe Rated 5 stars out of 5 Rate This Recipe Read 453 Reviews Total Time: 3 hr 20 min Prep 20 min Cook 3 hr 0 min Yield: Level: Easy Print Recipe Full-Page View Save to My Recipe Box Review Recipe E-Mail Share It! Tweet Ingredients | |
| 1 (4 to 5-pound) | prime boneless beef chuck roast, tied |
| Kosher salt | |
| 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 |
| brandy, alternative | |
| 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 |
Directions
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 tablespoonsolive 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.
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