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Company Pot Roast

Company Pot Roast
Prep Time
20 min
Cook Time
3h
Yields
8 servings

2008, Barefoot Contessa Back to Basics, All Rights Reserved.

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ingredients

1
(4 to 5-lb) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2
cups carrots, chopped (4 carrots)
2
cups yellow onions, chopped (2 onions)
2
cups celery, chopped (4 stalks)
2
cups leeks, chopped (white and light green parts - 2 to 4 leeks)
5
cloves garlic, peeled and crushed
2
cups good red wine, such as Burgundy
2
Tbsp Cognac or brandy
1
(28-oz) can whole plum tomatoes in purée
1
cup homemade chicken stock, preferably homemade
1
cube chicken bouillon
3
branches fresh thyme
2
branches rosemary
1
Tbsp unsalted butter, at room temperature
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directions

Step 1

Preheat the oven to 325ºF.

Step 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.

Step 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, 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 160ºF internally. Turn the heat down to 250ºF after about an hour to keep the sauce at a simmer.

Step 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 purée 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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