MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ina Garten's Pot Roast
Categories: Beef, Vegetables, Wine, Booze, Poultry
Yield: 8 Servings
5 lb Prime boneless chuck roast;
- tied
2 tb Salt; +2 ts, divided
4 ts Black pepper; divided
2 tb A-P flour for the sauce,
- plus enough to coat the
- outside of your roast
1/4 c Olive oil; divided
2 c Carrots; chopped
2 c Yellow onions; chopped
2 c Celery; chopped
2 c Leeks; chopped, white &
- light green parts
5 cl Garlic; peeled, crushed
2 c Burgundy wine
2 tb Cognac or brandy
28 oz Can whole plum tomatoes
- in puree
1 c Chicken stock
1 Chicken bouillon cube
Kitchen twine
3 Fresh thyme stems
2 Fresh rosemary stems
1 tb Unsalted butter; softened
Set the oven @ 325 F/165 C.
Have ready a large Dutch oven. Use paper towels to pat the chuck
roast dry on all sides. Sprinkle 1 tb of salt and 1-1/2 ts of black
pepper over the meat and rub them evenly over the surface. Scoop
some all-purpose flour onto a large plate; roll the roast in the
flour to dredge the entire surface, including the ends.
Heat 2 tb of olive oil in the Dutch oven over medium heat. Place
the roast in the pot; sear it for several minutes, then lift and
turn the roast to sear the next side. Continue until the entire
surface and ends have been browned. Lift the roast out, set it on a
large plate and hold it aside.
Add the remaining olive oil to the Dutch oven, then add in the
chopped carrots, onions, celery, leeks, and garlic. Sprinkle in
1 tb of salt and 1-1/2 ts of pepper. Cook the vegetables over
medium heat for 10 to 15 minutes, stirring them occasionally, until
they're tender.
Pour the red wine and Cognac into the pot with the vegetables, and
increase the heat to bring the liquids to a boil. Scrape the bottom
of the pot with a wooden spoon to loosen the browned bits. Add in
the plum tomatoes with puree, chicken stock, bouillon cube, 2 ts of
salt and 1 ts of pepper. Tie the thyme and rosemary stems together
with the kitchen twine; drop the bundle into the pot.
Nestle the chuck roast in the Dutch oven, and spoon some of the
cooking liquids over the top. Bring the liquids back to a boil and
then cover the pot. Place the roast in the preheated oven for an
hour-after this, reduce the heat to 250 F. Continue cooking the pot
roast for another 1-1/2 hours. When done, the meat should be
fork-tender with an internal temperature of 160 F. Remove the pot
from the oven.
Lift the roast out of the pot and set it on a cutting board. Remove
the bundle of herbs and discard. Skim off as much fat as possible
from the surface of the sauce. Scoop half of the sauce and the
vegetables into a blender or a food processor with a blade. Process
the sauce and veggies until they're completely smooth. Pour this
puree back into the pot and move the pot back onto the burner.
Bring the sauce to a simmer over low heat.
Use a fork to mash together 2 tb of flour with 1 tb of softened
butter in a small dish. Stir the flour-butter mixture into the
sauce and simmer the sauce for 2 minutes, stirring occasionally,
until the sauce is thickened. Taste the sauce and add more salt or
pepper if needed.
Remove and discard the strings from the pot roast. Use a sharp
knife to slice the pot roast into thin slices. Serve slices of warm
pot roast with the sauce spooned over the top.
Recipe by Ina Garten
Presented by Nancy Mock
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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