Prep 20 mins
Cook 3 hrs
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.
- 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) canwhole 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
- 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.
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.
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.
If you like pot roast, you will love this. A perfect blend of flavors and the beef is very tender.