Beef Pot Roast With Brandy

Recipe by Boca Pat
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READY IN: 3hrs 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a large skillet with cover over high heat.
  • Add olive oil and just as the oil begins to smoke add the roast to the pan and brown on all sides, seasoning with salt and pepper.
  • Add the onions, carrots and celery to skillet and stir to coat in oil; let vegetables cook for 3 minutes.
  • Add the brandy and the beef stock and bring mixture to boil; add the thyme and bay leaf; cover.
  • Reduce heat to simmer and cook for 2 hours; add the mushrooms and potatoes and cook for another 45 minutes.
  • Remove the beef from pan and let it rest on cutting board, tented with foil; with a slotted spoon remove the vegetables and place in a serving bowl; increase the heat and reduce the sauce to desired consistency; if you want a thicker gravy cook 1 tbsp butter and 1 tbsp flour together in a small saucepan.
  • Pour the liquid from the skillet into saucepan and whisk vigoroulsy; season with salt and pepper to taste.
  • Slice the pot roast and serve with vegetables.
  • Pour the sauce over the top or serve separately.
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