Last night we have our friends Roger and Sara over for dinner so they could meet Kennedy. I decided to make a pot roast and most pot roast recipes recommend that you strain the vegetables to make the sauce, but not me! I get the best of both worlds by pureeing half the sauce and pourting it back into the pot with the chunky half. This recipe makes a ton of sauce, but for leftovers, it’s awesome on pasta, which is what we had for dinner tonight.

Let’s cook!

Pot Roast

4 to 5 lb boneless beef chuck roast

4 carrots, chopped

2 yellow onions, chopped

4 celery stalks, chopped

3 leeks, chopped with the white and light green parts only

5 garlic cloves, peeled and crushed

olive oil

all-purpose flour

2 cups red wine

2 tablespoons Cognac

28oz can whole plum tomatoes

1 cup chicken stock

1 chicken bouillon cube

handful fresh thyme

3 branches fresh rosemary

1 tablespoon unsalted butter

Preheat oven to 250.

Pat the roast down with a paper towel. Season the roast with salt and pepper all over. In a large Dutch Oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 5 minutes, until nicely brown.

Sear all sides and then remove the roast and tie with kitchen string.

Add 1 tablespoon olive oil to the Dutch oven over medium heat. Add the carrots, onions, celery, leeks, garlic, salt and pepper.

Cook for 10 to 15 minutes, stirring occasionally, until tender but not browned! Add the wine.

Add the Cognac.

Bring to a boil then add the chicken stock.

Bring back to a boil, then add tomatoes and bouillon cube.

Mix well and bring back to a boil. Tie the thyme and rosemary together and add to the pot.

Put the roast back into the pot, bring to a boil and cover.

Place in the oven for 3 hours, until the meat is fork tender or 160 degrees.

Remove the roast to a cutting board. Remove the herb bundle and discard. Place 2 tablespoons flour and 1 tablespoon of butter in small bowl and mash them together with a fork.

Using a hand blender puree 50% of the sauce.

Place the stovetop on low heat and simmer the sauce. Place the flour and butter mixture in the sauce until it has thickened.

Remove the strings from the roast, and slice the meat. Pour the sauce over it.

Here is a close-up:

Here is a picture of Sara and Kennedy:

Hope you enjoy and HAPPY COOKING!