Company Pot Roast
As I mentioned a couple of days ago, we had a big family dinner at our place a couple of weekends ago. The centerpiece of that meal was Ina Garten’s Company Pot Roast from the Barefoot Contessa Back to Basics cookbook. I am obsessed with this cookbook. I want to make everything I see–it just can’t be helped. The pictures are literally mouth-watering, and everything I’ve made so far has turned out picture perfect and delicious. (Well, except the fish, but that was our fault. We don’t like fish. The fish eater among us liked it a lot).
This pot roast recipe was more of the same. A tasty, elegant spin on a classic dish, with simple instructions and awesome results. The only change I made was that I used my slow-cooker, instead of hogging my oven all day. What can I say? I had cakes to bake, and rolls to make, and I needed my oven. The slow cooker worked well, and I don’t think it took anything away from the dish.
Company Pot Roast
Adapted from The Barefoot Contessa: Back to Basics cookbook.
- 1 (4- to 5-pound) boneless beef chuck roast, tied
- Kosher salt and freshly ground black pepper
- All-purpose flour
- Olive Oil
- 2 cups chopped carrots (4 carrots)
- 2 cups chopped yellow onions (2 onions)
- 2 cups chopped celery (4 stalks)
- 2 cups chopped leeks (2 to 4 leeks)
- 5 large garlic cloves, peeled and crushed
- 2 cups good red wine, such as Burgundy (I used 1 1/2 cups of Cotes de Rhone and 1/2 cup of balsamic vinegar)
- 2 T. Cognac or brandy
- 1 (28-ounce) can whole plum tomatoes in puree
- 1 cup chicken stock
- 1 chicken bouillon cube
- 3 branches fresh thyme
- 2 branches fresh rosemary
- 1 T. butter, room temp.
Pat beef dry and season all over with 1 T. salt and 1 1/2 tsp. pepper. Dredge entire roast in flour, including ends. In large, deep skillet (or dutch oven), heat 2 T. olive oil over medium heat. Add roast and sear for 4-5 minutes, until nicely browned. Turn and sear other side and then sear the ends. This should take 4-5 minutes for each side. Remove roast to large plate.
Add 2 T. olive oil to the skillet. Add carrots, onions, celery, leeks, garlic, 1 T. salt and 1 1/2 tsp. pepper and cook over medium heat for 10-15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add tomatoes, chicken stock, bouillon cube, 2 tsp. salt and 1 tsp. pepper. Tie thyme and rosemary together with kitchen string and add to pot. Put roast back into pot, bring to boil and cover. Transfer to slow cooker on high for 4-6 hours until meat is fork tender or about 160 degrees internally.
Remove roast to 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 food processor and puree until smooth. (I used my immersion blender). Pour the puree back into the pot, place on stove top over low heat, and return to a simmer. Place 2 T. flour and the butter in a small bowl and mash them together with a fork. Stir into sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove strings from roast and slice meat. Serve warm with the sauce spooned over it.
Note: One of the best things about doing this in the slow cooker (aside from freeing up my oven for other ventures) was that I was also able to make the sauce ahead of time. We made the sauce as listed above, and then put the roast and the sauce back into the crockpot until it was time for dinner. Gravy/Sauce making is always a little bit stressful, and at Thanksgiving, was the part that everyone ended up waiting for, so I was glad to have that task done and out of the way. I served this pot roast with mashed potatoes, using the tasty sauce as gravy. It would probably be just as good served over noodles–just comes down to personal preference, I think.