Pot Roast


With winter in full swing, we all need a good Roast recipe. This recipe is from Katie, the Parsley Thief and packs a lot of flavor. As this roast cooks, all the flavors from the vegetables infuse to create a complex sauce. You’ll have more that you need so don’t forget the mashed potatoes. Serves 8

1 {4-5 pound} boneless chuck roast, tied
kosher salt
freshly ground black pepper
flour
4 tablespoons olive oil {divided}
2 cups chopped onions
2 cups chopped carrots
2 cups chopped celery
5 smashed garlic cloves
2 cups chopped leeks {light green & white parts}
2 cups dry red wine
2 tablespoons Cognac
1 {28 ounce} can whole plum tomatoes
1 cup chicken stock
2-3 branches each of fresh rosemary & fresh thyme

Directions

1. Preheat the oven to 325 degrees.
Pat the roast dry with paper towels and season generously with kosher salt and freshly ground black pepper. Coat all sides of the roast well with flour and tap off the excess. Heat 2 tablespoons of the olive oil in a large dutch oven over medium heat. Place the roast in the pot and sear for 4-5 minutes, or until well browned. Flip the roast and continue searing for 4-5 minutes per side until all surfaces are nicely browned. Remove from the pot and set aside.

2. Heat another 2 tablespoons of olive oil in the same pot, over medium heat. Add the onions, carrots, celery, garlic and leeks. Season with a teaspoon of kosher salt and a 1/2 teaspoon of freshly ground black pepper. Cook for 10-15 minutes, stirring occasionally, until the vegetables are softened and just beginning to brown. Add the wine and Cognac and bring to a simmer. Tie the herbs together with kitchen twine and add to the pot, along with the tomatoes and chicken stock. Return the roast to the pot and bring back to a boil. Cover the pot, place in the oven and roast for 1 hour. Reduce the oven temperature to 250 degrees and roast for an additional 1 1/2 hours, or until the meat is very tender.

3. ransfer the roast to a cutting board. Remove the herb stems from the pot and skim as much visible fat from the surface as possible. Transfer about half of the liquid and vegetables to a blender, or food processor and puree until smooth. Add the puree back to the pot and stir to combine with the remaining chunky vegetables. Leave the sauce as is, or simmer for several minutes to reduce to desired consistency. Taste for seasoning, and add some kosher salt and black pepper to taste, if desired. Remove the ties from the roast and slice. Arrange the slices on a serving platter and cover with sauce. Serve with extra sauce on the side.

Click here for the printable recipe.

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