Pot Roast

A great dinner for a nice cold winter night is a hearty pot roast.  I came across this recipe after making multiple others.  After trying this pot roast recipe with all its many depths of flavor it left the others in its dust.  With a couple tweaks this turned into my new go to pot roast recipe.  The next time the forecast shows a chilly winters day go and grab all the ingredients for this recipe and enjoy a night with some great home cooked comfort food.

Pot Roast

Ingredients

1 (4 lb) boneless beef chuck roast

4 large carrots, peeled and chopped into 1 inch pieces

4 stalks of celery, chopped into 1 inch pieces

2 leeks, chopped, white and light green parts only (see below for leek preparation)

5 large button mushrooms, halved or quartered depending on size

2 medium yellow a.k.a. cooking onions

5 large garlic cloves, peeled and crushed

2 cups red wine (Burgundy is what I used)

1 (28 oz) can whole plum tomatoes

1 cup chicken stock

1 chicken bouillon cube

3 branches fresh thyme

2 branches fresh rosemary

Kosher salt and freshly ground black pepper

2 Tbsp unsalted butter

Olive oil

All-purpose flour

Directions

Preheat oven to 325 degrees 

Pat the beef dry with paper towel.  In a separate bowl combine 1 Tbsp salt and 1 1/2 tsp pepper.  Season the roast with the salt and pepper mixture all over.

Dredge the whole roast with flour, including the ends.

In a large dutch oven (see below for another way other than using a dutch oven), heat 2 tablespoons olive oil over medium heat. Add roast and sear for 4 to 5 minutes or until nicely browned.  Turn and sear all side including the ends.

Remove roast to a large plate.

Add 2 Tbsp olive oil to dutch oven. Add carrots, onions, celery, mushrooms, leeks, garlic, 1 Tbsp salt and 1 1/2 tsp pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. (Don't worry if carrots aren’t tender they will cook through while in the oven)

Add wine and bring to boil.

Add tomatoes, chicken stock, bouillon cube and 1 tsp pepper.

Add roast back into the pot. 

Add branches of rosemary and thyme on surface of liquid beside roast for easy removal later.

Bring to a boil and cover.

Place in the oven for 1 hour.

After first hour is up, turn down the oven to 250 degrees to keep the sauce at a simmer for an additional 1 1/2 hours.

No peeking until its finished!!

Remove the roast to a cutting board and cover with foil.  

Remove and discard thyme and rosemary branches.

Transfer half the sauce including all tomatoes and some onions, celery and leeks. (leave behind carrots and mushrooms) into a blender or food processor and puree until smooth.  Be sure to not overload the blender you do not want it spewing boiling hot liquid onto yourself. (Yes this did happen to me and that is why I'm passing this tip along!)

Pour the puree back into the pot, place onto the stovetop over low heat and return it to a simmer. 

Create a roux by melting 2 Tbsp unsalted butter in a small sauté pan over medium to low heat. When melted and bubbly add 2 Tbsp flour.  Whisk until combined and bring it to a boil.  Cook for a minute or two then whisk in two ladles of sauce into roux.  You will see it get thick almost instantly. After it is completely combined pour entire roux mixture into your pot of sauce and stir to combine. Let sauce simmer for 2 minutes, stirring until thickened. (See below for a video on how to make a roux)

Taste for seasoning.

Slice beef and add veggies and sauce over top to serve.

Enjoy!

Tip:  How to clean a leek!  See below for a step by step video.

Tip:  If you do not have a dutch oven brown sides in a large pot.  Follow all steps up until adding roast and herbs back into pot.  Before doing this transfer sauce into a large roasting pan or baking dish with a lid. Add roast and herbs and continue on as before.  In the end you will have to again transfer the sauce back into your pot to complete the sauce.  Dutch ovens are great to have! Be sure to add that on your future must have list!