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Ingredients
- 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) (omitted)
- 5 large garlic cloves, peeled and crushed
- 2 cups good red wine, such as Burgundy (omitted-Subbed a Rosso Marsala)
- 2 tablespoons Cognac or brandy(omitted)
- 1 (28-ounce) can whole plum tomatoes in puree (substituted with other tomato products)
- 1 cup chicken stock, preferably homemade
- 1 chicken bouillon cube
- 3 branches fresh thyme
- 2 branches fresh rosemary
- 1 tablespoon unsalted butter, at room temperature
Details
Servings 8
Preparation
Step 1
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, 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 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.
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