Company Pot Roast

Name: Company Pot Roast
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms prime boneless beef chuck roast, tied; 794 grams whole plum tomatoes in puree; 473 milliliters chopped carrots (4 carrots); 473 milliliters chopped celery (4 stalks); 1 chicken bouillon cube; 237 milliliters chicken stock, preferably homemade; 2 Tbsps Cognac or brandy; 8 servings All-purpose flour; 5 larges garlic cloves, peeled and crushed; 8 servings Kosher salt and freshly ground black pepper; 473 milliliters chopped leeks, white and light green parts (2 to 4 leeks); 8 servings Good olive oil; 473 milliliters good red wine, such as Burgundy; 2 branches fresh rosemary; 3 branches fresh thyme; 1 Tbsp unsalted butter, at room temperature; 473 milliliters chopped yellow onions (2 onions)

Company Pot Roast requires approximately 3 hours and 20 minutes from start to finish. This recipe serves 8. One portion of this dish contains roughly 48g of protein, 42g of fat, and a total of 725 calories. This recipe covers 41% of your daily requirements of vitamins and minerals. It works well as a main course. If you have garlic cloves, onions, carrots, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Pepper

All Purpose Flour

Beef

Salt

Equipment you will use

Paper Towels

Dutch Oven

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.

Ingredients you will need

Olive Oil

Equipment you will use

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.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Pepper

Leek

Salt

Add the wine and Cognac and bring to a boil.

Ingredients you will need

Cognac

Wine

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.

Ingredients you will need

Bouillon Cube

Chicken Stock

Rosemary

Tomato

Pepper

Thyme

Salt

Equipment you will use

Kitchen Twine

Pot

Put the roast back into the pot, bring to a boil, and cover.

Equipment you will use

Pot

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.

Ingredients you will need

Sauce

Meat

Equipment you will use

Oven

Remove the roast to a cutting board.

Equipment you will use

Cutting Board

Remove the herb bundle and discard. Skim off as much fat as possible from the sauce.

Ingredients you will need

Sauce

Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth.

Ingredients you will need

Vegetable

Sauce

Equipment you will use

Food Processor

Blender

Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer.

Ingredients you will need

Sauce

Equipment you will use

Stove

Pot

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.

Ingredients you will need

Seasoning