With cross-rib roast on sale for only $1.87/lb, I seized two medium-sized packs and the opportunity to finally try my hand at pot roast. Ina Garten's recipes are always winners, so I decided to make her "Company Pot Roast", featured in her latest cookbook, Back to Basics. (By the way, LOVE her cookbooks!) Red-skinned mashed potatoes, macaroni and cheese with ham, green beans, and pugliese bread rounded out this super hearty meal!
Results and reviews? Because I didn't have enough time to slowly simmer the pot in the oven as I was supposed to, my roast wasn't AS tender as I would have liked, but the flavor was excellent! The sauce is great over rice or egg noodles too. Plus, this marked another personal culinary milestone as my first time cooking with LEEKS!!! Those frighteningly large green onion-looking like veggies used to be the stuff of onion nightmares for me, but over the last few years, I've been growing more comfortable with not just cooking with onions but eating them as well! (As long as I can't really taste them...) This pot roast recipe is definitely going into my rotation to make again and again.
And because I love to share, here's the recipe!
Company Pot Roast
2008, Barefoot Contessa Back to Basics, All Rights Reserved.
- 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
- 2 tablespoons Cognac or brandy
- 1 (28-ounce) can whole plum tomatoes in puree
- 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
Directions
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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