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.
This is my favorite pot roast. The meat came out very tender and it only cooked 3 hours in the dutch oven. I couldn't find chuck and so I used a 3 lb Top round roast. I had a lot of sauce left over. I will need to find some use for the left over sauce because the sauce is sooooo good. The leftovers tasted better each day. I made this with Pike Peak potatoes. The meat cuts better after it has cooled in the refrigerator. I would maybe make this a day ahead of time and warm it.
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 163 (64%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 23.1mg||7 %|
|Sodium 631.1mg||22 %|
|Potassium 239.5mg||6 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 8.9g|
|Protein 1.5g||2 %|
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Calories per serving: 254
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