Company Pot Roast
by EpicureanQuilter
Company Pot Roast - adapted from Contessa
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INGREDIENTS
- 1 prime beef chuck roast (4 to 5-lb.)
- Kosher salt and freshly ground black pepper to ta
- 2 T.Wondra Gravy powder
- 1 c. chopped carrots (4 carrots)
- 1 c. chopped yellow onions (2 onions)
- 1 c. chopped celery (4 stalks)
- 1 c. chopped leeks ; white and light green parts (2 to 4 leeks)
- 3 lg. garlic cloves ; peeled and crushed
- 1 c. good red wine ; such as Burgundy
- 2 T. Cognac or brandy
- 1 can whole plum tomatoes in puree or 2 -3 fresh tomatoe
- 1/2 c. c. beef stock ; preferably homemade
- 1 chicken bouillon cube
- 1 branch fresh thyme
- 1 branch fresh rosemary
INSTRUCTIONS
Pat the beef dry with a paper towel. Season the roast all over with 1 1/2 t. salt and 1 t. 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 3 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. Remove the roast to a large plate. Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 t.salt, and 1/2 t. pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender and carmalized. Add the wine and Cognac and bring to a boil. Add the tomatoes, beef stock, bouillon cube, 1 t. salt, and 1/2 t. pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the crockpot. Set on low and cook for 5-6 hrs. , until the meat is fork tender or about 160 degrees F internally. 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. Whisk in ~ 2 T. WonderGravy until sauce thickens to gravy consistency. Taste for seasonings. Slice the meat. Serve warm with the sauce spooned over it. Level: Easy 4
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (59g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 4 | ||
| Calories from Fat: 1 (25%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0.1mg | 0 % | |
| Sodium 9.6mg | 0 % | |
| Potassium 2.8mg | 0 % | |
| Total Carbohydrate 0.6g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.6g | ||
| Protein 0.2g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 4
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