Pot Roast

I made this tonight for dinner and it was divine! I'm not a big pot roast fan, but this was delicious and pretty easy. Jason was a big fan! I served it over egg noodles with a side salad and a piece of garlic bread....winner, winner!

I found this recipe on "Home with Mandy" which I believe was adapted from Barefoot Contessa Back to The Basics (2008).

Company Pot Roast

Ingredients:
(Serves ~4) There was plenty for two people and I was able to freeze the remainder

1 (2.5) prime boneless beef chuck roast (I cut off most of the fat)
Kosher salt and freshly ground black pepper
All-purpose flour
Olive oil
3 carrots
1 chopped yellow onion
2 chopped celery stalks
2 chopped leeks (white and light green parts)
3 large garlic cloves, peeled and crushed
1 cup good red wine (I used Merlot)
1 Tablespoon Cognac or brandy
1 (14.5-ounce) can whole plum tomatoes in puree
1/2 cup chicken stock
1/2 chicken bouillon cube
2 branches fresh thyme
1 branch fresh rosemary

Directions:

• Preheat the oven to 325 degrees F.
• Pat the beef dry with a paper towel. Season the roast on all sides with Salt, Pepper, Garlic Powder, and Onion Powder
• Then rub flour all over the roast (including the ends)
• In a 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, 1/2 tablespoon salt, and 1/2 tablespoon pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.
• Add the wine and Cognac/Brandy and bring to a boil.
• Add the tomatoes, chicken stock, bouillon cube, 1 teaspoons salt, teaspoon pepper, thyme, and rosemary.
• Put the roast back into the pot, bring to a boil, and cover.
• Place in the oven for 3 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F and let cook for additional 30-40 mins to keep the sauce at a simmer.
• Remove the roast to a cutting board. Skim off as much fat as possible from the sauce.
• Serve over egg noodles
• Note: The recipes suggested blending 1/2 of the sauce to make a puree... I didn't do this though. However if you are interested, here are the instructions: 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 stove top over low heat, and return the sauce to a simmer. Place 1 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.