Company Pot Roast

Name: Company Pot Roast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 serving(s)
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

Submitted by Stephanie Y.

"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."

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photo by ColoradoCooking

Ready In:: 3hrs 20mins
Ingredients:: 17
Serves:: 8

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

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,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.
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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Reviews

This was good. *Changes - I would use beef broth, not chicken and after browning the meat I’d toss in the crockpot, deglaze the Dutch oven with the liquor and stock and then toss it all in the crockpot and walk away. Also would change the wine from Burgundy to Merlot.
ColoradoCooking
I was disappointed with this recipe. Firstly, I think the right cut of beef would have been a brisket. My chuck roast turned out really tough even though I cooked it for less than the time the recipe called for. Second, the sauce just wasn't tasty in my opinion--I really didn't love the flavors. I have had awesome pot roast in the past that my neighbor made--it was so good that I ate the leftovers cold for breakfast. This recipe comes nowhere close in my view.

Michiedishy
Excellent pot roast, this became a family project to bring a beef-avoider back into the fold. My daughter-in-law couldn't find a 4 lb roast, so she bought 2 2-lb roasts from Wegman's, and she used a tri-ply Dutch oven. Apparently she got a bad cut from Wegman's (SHOCK!), and the roast was disappointing. I found a 4.2 lb roast at our local Amish market, and used my 6 1/2-qt oval Le Creuset Dutch oven. The roast nestled perfectly in the pot, but it was a bit tricky to turn it over - make sure you have some heavy-duty claws to control this much meat. The first time we ate the roast as soon as it finished cooking: the sauce seemed too sweet to me. The second time I froze everything and then reheated in a 200F oven for 5 hours to avoid overcooking the beef. The beef was perfectly tender (I cut off serving size chunks with a plastic spatula), and the sauce had mellowed to perfection. There is so much sauce! There is still plenty of room for large chunks of potato. (The pot made a difference too. Note that Costco is currently selling a Kirkland 8-quart enamel-coated cast iron pot for $60, which I presented to my step-daughter.) So we adopted this as a meal our 2 households will share together, with the pot roast made ahead and frozen until our dinner date.

KateL
If you like pot roast, you will love this. A perfect blend of flavors and the beef is very tender.

designsonu2000
This was a wonderful pot roast recipe. The leeks and thyme/rosemary bundle were such a great addition to the other vegetables (which I more traditionally serve with my pot roast) and really added a nice flair. Thank you, cookiedog. We really enjoyed this pot roast. Made for Zaar World Tour while cooking with the Seasoned Sailor and his Sassy Sirens team.

NorthwestGal

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RECIPE SUBMITTED BY

Stephanie Y.

Fremont, CA

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