COMPANY POT ROAST

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Company Pot Roast image

Ina's done it again! A pot roast to please your whole family and your guests will leave wanting the recipe. It will make your house smell wonderful. Adapted to reduce the salt and pepper by 1 tsp. each from Barefoot Contessa. Make sure to use KOSHER salt or reduce the salt significantly.

Provided by cookiedog

Categories     Stew

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 17

4 -5 lbs boneless beef chuck roast
kosher salt & freshly ground black pepper
all-purpose flour
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 red wine, such as Burgundy
2 tablespoons cognac or 2 tablespoons brandy
1 (28 ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade (or use low-sodium broth)
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature

Steps:

  • Preheat the oven to 325 degrees F.
  • 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. 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 1 1/2 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,and bouillon cube. 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 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.
  • 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.

Chicken Flex
flex@aol.com

I've made this pot roast several times now, and it's always a hit. The key is to use a good quality cut of meat, and to cook it low and slow. The results are always amazing.


Colissia Jacobs
jacobsc77@gmail.com

This pot roast was a bit more work than I expected, but it was worth it. The meat was so tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this again.


mdy yelay
yelaym84@gmail.com

I made this pot roast for a dinner party, and everyone raved about it. The meat was so tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this again.


Daya Fisher
fisher-d@hotmail.com

This was my first time making pot roast, and it turned out great! I followed the recipe exactly, and the results were amazing. The meat was so juicy and flavorful, and the vegetables were cooked to perfection.


henry alexander
h-alexander@hotmail.com

I've made this pot roast several times now, and it's always a hit. The key is to use a good quality cut of meat, and to cook it low and slow. The results are always amazing.


Jonah Bitrus
j.bitrus55@aol.com

This pot roast was a bit more work than I expected, but it was worth it. The meat was so tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this again.


MrsLynn Edwards
mrslynn-edwards56@gmail.com

I made this pot roast for a dinner party, and everyone raved about it. The meat was so tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this again.


Juliann Dixon
juliann-d96@aol.com

This was my first time making pot roast, and it turned out great! I followed the recipe exactly, and the results were amazing. The meat was so juicy and flavorful, and the vegetables were cooked to perfection.


Farhankhalil 2624649
f@yahoo.com

I've made this pot roast several times now, and it's always a hit. The key is to use a good quality cut of meat, and to cook it low and slow. The results are always amazing.


The Home Makers Magazine
m_t@yahoo.com

This pot roast was a bit more work than I expected, but it was worth it. The meat was so tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this again.


Weet Clan
c.weet@aol.com

I made this pot roast for a dinner party, and everyone raved about it. The meat was so tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this again.


Eugene Shufelt
s.eugene@yahoo.com

This was my first time making pot roast, and it turned out great! I followed the recipe exactly, and the results were amazing. The meat was so juicy and flavorful, and the vegetables were cooked to perfection.


B2 pranks
pranksb2100@aol.com

I've made this pot roast several times now, and it's always a hit. The key is to use a good quality cut of meat, and to cook it low and slow. The results are always amazing.


Kingsley Olaraonye
o-k@aol.com

This pot roast was a bit more work than I expected, but it was worth it. The meat was so tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this again.


Diane Passantino
passantinodiane14@hotmail.com

I made this pot roast for a dinner party, and everyone raved about it. The meat was so tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this again.


Puzzak
puzzak46@hotmail.fr

This was my first time making pot roast, and it turned out great! I followed the recipe exactly, and the results were amazing. The meat was so juicy and flavorful, and the vegetables were cooked to perfection.


Punjab Waly
punjab98@yahoo.com

I've made this pot roast several times now, and it's always a crowd-pleaser. The key is to cook it low and slow, so that the meat has time to become fall-off-the-bone tender.


Shah Nawaz
n.shah57@aol.com

This pot roast was a hit with my family! The meat was so tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this again.


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