Beef Pot Roast

I don’t always love pot roast, though my husband does, so I tend to oblige him with one from time to time. This recipe, however, was good! I think it was the addition of the tomatoes, which you don’t always see in pot roast recipes. Enjoy!

(Adapted from Barefoot Contessa’s recipe on Food Network)

Ingredients

  • 1 (4 to 5-pound) beef chuck roast (I’ve used a shoulder cut and a rib cut and both were good.)
  • Kosher salt and freshly ground black pepper
  • Olive oil
  • 2 cups roughly chopped carrots (4 carrots)
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups chopped celery (4 stalks)
  • 5 large garlic cloves, peeled and minced
  • 2 cups red wine
  • 28-32 ounces tomatoes, whole or chopped, in juices
  • 1 cup chicken stock, preferably homemade
  • 3 branches fresh thyme, or 2 tsp dried
  • 2 branches fresh rosemary, or 2 tsp dried
  • 1 tablespoon butter
  • 2 tablespoons flour

Directions

Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with salt and pepper. 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 same pan. 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 and bring to a boil. Add the tomatoes, and chicken stock. 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 fat and bones. 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 and puree until smooth (or use an immersion blender to puree part of the sauce). 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. Serve meat warm with the sauce spooned over it.

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