Company Pot Roast
ID: 5ede9b2f...
An elegant, flavorful, and comforting old-fashioned classic pot roast made with a large beef chuck roast, lots of red wine, Cognac, and plum tomatoes, slow-cooked with fresh herbs and vegetables until meltingly tender.
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🍳 Cooking Flow
Season the beef chuck roast with salt and pepper, then dredge in flour. → Sear the beef on all sides in a Dutch oven with olive oil until browned, then set aside. → Sauté chopped carrots, celery, onions, leeks, and garlic in the pot until tender. → Add the herb bundle, red wine, Cognac, plum tomatoes, and chicken stock. → Return the beef to the pot, cover, and braise in a 325°F oven for about 2.5 hours until tender.
Cooking Steps
Brief Cooking Order
Season the beef chuck roast with salt and pepper, then dredge in flour. → Sear the beef on all sides in a Dutch oven with olive oil until browned, then set aside. → Sauté chopped carrots, celery, onions, leeks, and garlic in the pot until tender. → Add the herb bundle, red wine, Cognac, plum tomatoes, and chicken stock. → Return the beef to the pot, cover, and braise in a 325°F oven for about 2.5 hours until tender.
Introduction
An elegant, flavorful, and comforting old-fashioned classic pot roast made with a large beef chuck roast, lots of red wine, Cognac, and plum tomatoes, slow-cooked with fresh herbs and vegetables until meltingly tender.
Step 1
Pat the beef chuck roast dry with paper towels to ensure a good sear. Season it generously all over with kosher salt and black pepper.
Step 2
Dredge the seasoned roast in all-purpose flour on a plate, coating all sides including the ends. This aids in browning and helps thicken the cooking sauce later.
Step 3
Heat olive oil in a Dutch oven over medium heat. Sear the beef roast for 4 to 5 minutes on each side until nicely browned on all sides, then remove to a large plate.
Step 4
While the meat is browning, prepare the vegetables by cutting the carrots, celery, leeks, and onions into thick, rustic chunks.
Step 5
Add a bit more olive oil to the Dutch oven and cook the prepped carrots, celery, onions, leeks, and crushed garlic with salt for about 10 to 15 minutes until tender but not browned.
Ingredients List
Important Notes
Patting the meat dry with paper towels is essential before searing because excess moisture will steam the beef instead of browning it.
Dredging the roast in flour not only creates a beautiful crust during searing but also naturally thickens the sauce as it braises.
Using a heavy Dutch oven is highly recommended for pot roast as it retains and distributes heat evenly both on the stovetop and in the oven.
For the best flavor, choose a good quality red wine (like Burgundy) that you would actually enjoy drinking.
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