Company Pot Roast Recipe

Name: Company Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 325 degrees F.
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.
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,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.
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 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.

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 -5 lbs boneless beef chuck roast, kosher salt & freshly ground black pepper, all-purpose flour, olive oil, and more.

Yes, Company Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Company Pot Roast

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