Ingredients
- 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) or 1-2 bags small carrots
- 1/2
to 1 cups chopped onions
- 1/2
to 1 cups chopped celery (4 stalks)
- 2-3
garlic cloves, crushed
- 1-2
cups good red wine
- 1
tablespoons Cognac or brandy (optional)
- 1
(28-ounce) can whole plum tomatoes in puree or diced
- 1
cup chicken stock
- 1
chicken bouillon cube
- 3
branches fresh thyme
- 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,
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 and butter. Add to the
thyme 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 thyme and discard. Skim off as much
fat as possible from the sauce. Transfer 1/3 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. If you need to thicken sauce you can 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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