One of my favorite things in the world to cook is pot roast. I don’t even like it much as far as eating it but I just love making it. I think there is just something so satisfying – and I realize this makes me a weirdo – about cooking a big roast with all the veggies arranged around it.
This one is different from my usual roasts because it’s not cooked in the slow cooker. It’s browned and then cooked in the oven for a couple hours. It doesn’t have that falling-apart quality that slow cooker roasts have but it tastes so much better!
I have made this recipe so many times over the years and my husband goes nuts for it each time. At the end of the recipe, you actually make a sauce for it but because I go heavy on carrots, my sauce is always bright orange. So you’re not seeing photos of that because it’s just not very pretty.
Just as the name suggests, this is the kind of pot roast you could serve to company and not feel bad about. It’s so delicious and my husband says it’s better the next day on sandwiches.
- 1 4- to 5- pound prime boneless beef chuck roast, tied
- Kosher salt and freshly ground black pepper
- All-purpose flour
- Good 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 good red wine such as Burgundy
- 1 28-ounce can whole plum tomatoes in puree
- 1 cup chicken broth
- 1 chicken bouillon cube
- 3 branches fresh thyme
- 2 branches fresh rosemary
- 1 tablespoon unsalted butter at room temperature
Preheat the oven to 325 degrees.
Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1½ 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.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1½ 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, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. 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 2½ hours, until the meat is fork tender or about 160 degrees internally. Turn the heat down to 250 degrees after about an hour to keep the sauce at a simmer.
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.