MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ina Garten's Pot Roast
Categories: Beef, Vegetables, Wine, Booze, Poultry
Yield: 8 servings

5 lb Prime boneless chuck roast;
- tied
2 tb + 2 ts salt; divided
4 ts Black pepper; divided
2 tb A-P flour for the sauce,
- plus enough to coat the
- outside of your roast
1/4 c Olive oil; divided
2 c Chopped carrots
2 c Chopped yellow onions
2 c Chopped celery
2 c Chopped leeks; white & lt
- green parts
5 lg Cloves garlic; peeled,
- crushed
2 c Burgundy wine
2 tb Cognac or brandy
28 oz Can whole plum tomatoes in
- puree
1 c Chicken stock
1 Chicken bouillon cube
Piece of kitchen twine
3 Stems fresh thyme
2 Stems fresh rosemary
1 tb Unsalted butter; softened

Set the oven @ 325oF/165oC.

Have ready a large Dutch oven. Use paper towels to pat
the chuck roast dry on all sides. Sprinkle 1 tablespoon
of salt and 1-1/2 teaspoons of black pepper over the
meat and rub them evenly over the surface. Scoop some
all-purpose flour onto a large plate; roll the roast in
the flour to dredge the entire surface, including the
ends.

Heat two tablespoons of olive oil in the Dutch oven over
medium heat. Place the roast in the pot; sear it for
several minutes, then lift and turn the roast to sear
the next side. Continue until the entire surface and
ends have been browned. Lift the roast out, set it on a
large plate and hold it aside.

Add the remaining olive oil to the Dutch oven, then add
in the chopped carrots, onions, celery, leeks and
garlic. Sprinkle in 1 tablespoon of salt and 1-1/2
teaspoons of pepper. Cook the vegetables over medium
heat for 10-15 minutes, stirring them occasionally,
until they're tender.

Pour the red wine and Cognac into the pot with the
vegetables, and increase the heat to bring the liquids
to a boil. Scrape the bottom of the pot with a wooden
spoon to loosen the browned bits. Add in the plum
tomatoes with puree, chicken stock, bouillon cube, 2
teaspoons of salt and 1 teaspoon of pepper. Tie the
thyme and rosemary stems together with the kitchen
twine; drop the bundle into the pot.

Nestle the chuck roast in the Dutch oven, and spoon some
of the cooking liquids over the top. Bring the liquids
back to a boil and then cover the pot. Place the roast
in the preheated oven for an hour-after this, reduce the
heat to 250o. Continue cooking the pot roast for another
1-1/2 hours. When done, the meat should be fork-tender
with an internal temperature of 160o. Remove the pot
from the oven.

Lift the roast out of the pot and set it on a cutting
board. Remove the bundle of herbs and discard. Skim off
as much fat as possible from the surface of the sauce.
Scoop half of the sauce and the vegetables into a
blender or a food processor with a blade. Process the
sauce and veggies until they're completely smooth. Pour
this puree back into the pot and move the pot back onto
the burner. Bring the sauce to a simmer over low heat.

Use a fork to mash together 2 tablespoons of flour with
the tablespoon of softened butter in a small dish. Stir
the flour-butter mixture into the sauce and simmer the
sauce for 2 minutes, stirring occasionally, until the
sauce is thickened. Taste the sauce and add more salt or
pepper if needed.

Remove and discard the strings from the pot roast. Use a
sharp knife to slice the pot roast into thin slices.
Serve slices of warm pot roast with the sauce spooned
over the top.

Ina Garten Recipe

Presented by Nancy Mock

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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