Company Pot Roast
My Carolina Kitchen
My Carolina Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 (4 to 5-pound) prime boneless beef chuck roast, tied (we used a bottom round roast)
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • Good 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, white and light green parts (2 to 4 leeks)
  • 5 large garlic cloves, peeled, crushed & finely chopped
  • 2 cups good red wine, such as Burgundy, plus a splash before serving
  • 2 tablespoons Cognac or brandy
  • 1 (28-ounce) can whole plum tomatoes in puree
  • 1 cup chicken stock, preferably homemade
  • 1 chicken bouillon cube
  • 3 branches fresh thyme, plus more for garnish
  • 2 branches fresh rosemary
  • 1 tablespoon unsalted butter, at room temperature

Instructions

Comments

Log in or Register to write a comment.