Difficulty Level: Soux Chef
If you’ve ever had an unexpected visit, wanted something really good for a special occasion, or just because you wanted to do something extra nice one night, and you have the time to make it, then you’ve come to the right place and found the perfect dish.
We had some friends visit us from Texas last night and I thought this would be perfect! Pot Roast is always one of my first thoughts when I know I’m cooking for someone. It’s a tried and true tested recipe that I totally rely on to impress.
This recipe is inspired by Ina Garten’s “Company Pot Roast”. I am a true lover of Ina, if it wasn’t for her cooking show I can almost guarantee I would not be doing this blog right now. Thanks Ina!
This Pot Roast is delicious, savory and a little salty. The chuck roast is tender, the sauce is dark and resembles a gravy of sorts. Serve it with some mashed potatoes and garlic toast and you’re good to go!
You will need a dutch oven, or a pot that can be transferred from the stove to the oven, and an emulsion blender (it’s not totally necessary but I like to use it).
Here’s what you’ll need:
- 3-4 lb boneless chuck roast
- Salt and Pepper
- All purpose flour
- Extra virgin olive oil
- 2 cups chopped carrots
- 2 cups chopped sweet onions
- 2 cups chopped celery
- 2 cups chopped leeks
- 6 large chopped garlic cloves
- 2 cups red wine
- 2 tablespoons cognac
- 1 can whole plum tomatoes
- 1 cup chicken stock (preferably homemade)
- 1 chicken bullion cube
- 3 branches thyme, removed from stems and chopped
- 1 tablespoon room temperature butter
- Mashed Potatoes
- Garlic Toast
Preheat oven to 325F.
Pat the roast down with paper towels. Season with salt and pepper and dredge the whole thing in flour, this keeps all the juices inside the roast when searing it.
In a large dutch oven, heat 2 tablespoons olive oil over medium heat. Put the roast in and sear for 4-5 minutes on each side, including the ends until the whole roast is nicely browned. Remove from the dutch oven and put on a large plate.
Add 2 more tablespoons olive oil to the pot and add all the vegetables and garlic. Add 1 teaspoon salt and 1 1/2 teaspoons pepper. Cook over medium heat until the vegetables are tender and the onions are translucent but not browned, about 10-12 minutes.
Add the wine and cognac and bring to a boil.
Add the tomatoes, chicken stock, bullion cube, 2 teaspoons salt, 1 teaspoon pepper and thyme.
Put the roast back in, bring it back to a boil, cover and put it in the oven for 2 1/2 hours, until the roast is fork tender and it reaches 160F. Turn the oven down to 250F after an hour to keep it simmering.
Remove the roast to a cutting board and let it rest.
Mash together 2 tablespoons flour and 1 tablespoon butter in a bowl and stir it into the sauce. Let it simmer for 2 more minutes to thicken.
Once thickened, take an emulsion blender to smooth it out just a little bit. You still want lots of chunks of vegetables (optional)
Ladle a generous amount of sauce onto a plate and place chunks of the roast on top of it. Serve it with mashed potatoes and garlic toast.