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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ina Garten's Pot Roast   
    Categories: Beef, Vegetables, Wine, Booze, Poultry   
         Yield: 8 servings   
       
         5 lb Prime boneless chuck roast;   
              - tied   
         2 tb + 2 ts salt; divided   
         4 ts Black pepper; divided   
         2 tb A-P flour for the sauce,   
              - plus enough to coat the   
              - outside of your roast   
       1/4 c  Olive oil; divided   
         2 c  Chopped carrots   
         2 c  Chopped yellow onions   
         2 c  Chopped celery   
         2 c  Chopped leeks; white & lt   
              - green parts   
         5 lg Cloves garlic; peeled,   
              - crushed   
         2 c  Burgundy wine   
         2 tb Cognac or brandy   
        28 oz Can whole plum tomatoes in   
              - puree   
         1 c  Chicken stock   
         1    Chicken bouillon cube   
              Piece of kitchen twine   
         3    Stems fresh thyme   
         2    Stems fresh rosemary   
         1 tb Unsalted butter; softened   
       
     Set the oven @ 325oF/165oC.   
        
     Have ready a large Dutch oven. Use paper towels to pat   
     the chuck roast dry on all sides. Sprinkle 1 tablespoon   
     of salt and 1-1/2 teaspoons of black pepper over the   
     meat and rub them evenly over the surface. Scoop some   
     all-purpose flour onto a large plate; roll the roast in   
     the flour to dredge the entire surface, including the   
     ends.   
        
     Heat two tablespoons of olive oil in the Dutch oven over   
     medium heat. Place the roast in the pot; sear it for   
     several minutes, then lift and turn the roast to sear   
     the next side. Continue until the entire surface and   
     ends have been browned. Lift the roast out, set it on a   
     large plate and hold it aside.   
        
     Add the remaining olive oil to the Dutch oven, then add   
     in the chopped carrots, onions, celery, leeks and   
     garlic. Sprinkle in 1 tablespoon of salt and 1-1/2   
     teaspoons of pepper. Cook the vegetables over medium   
     heat for 10-15 minutes, stirring them occasionally,   
     until they're tender.   
        
     Pour the red wine and Cognac into the pot with the   
     vegetables, and increase the heat to bring the liquids   
     to a boil. Scrape the bottom of the pot with a wooden   
     spoon to loosen the browned bits. Add in the plum   
     tomatoes with puree, chicken stock, bouillon cube, 2   
     teaspoons of salt and 1 teaspoon of pepper. Tie the   
     thyme and rosemary stems together with the kitchen   
     twine; drop the bundle into the pot.   
        
     Nestle the chuck roast in the Dutch oven, and spoon some   
     of the cooking liquids over the top. Bring the liquids   
     back to a boil and then cover the pot. Place the roast   
     in the preheated oven for an hour-after this, reduce the   
     heat to 250o. Continue cooking the pot roast for another   
     1-1/2 hours. When done, the meat should be fork-tender   
     with an internal temperature of 160o. Remove the pot   
     from the oven.   
        
     Lift the roast out of the pot and set it on a cutting   
     board. Remove the bundle of herbs and discard. Skim off   
     as much fat as possible from the surface of the sauce.   
     Scoop half of the sauce and the vegetables into a   
     blender or a food processor with a blade. Process the   
     sauce and veggies until they're completely smooth. Pour   
     this puree back into the pot and move the pot back onto   
     the burner. Bring the sauce to a simmer over low heat.   
        
     Use a fork to mash together 2 tablespoons of flour with   
     the tablespoon of softened butter in a small dish. Stir   
     the flour-butter mixture into the sauce and simmer the   
     sauce for 2 minutes, stirring occasionally, until the   
     sauce is thickened. Taste the sauce and add more salt or   
     pepper if needed.   
        
     Remove and discard the strings from the pot roast. Use a   
     sharp knife to slice the pot roast into thin slices.   
     Serve slices of warm pot roast with the sauce spooned   
     over the top.   
        
     Ina Garten Recipe   
        
     Presented by Nancy Mock   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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