Table of Contents
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Ingredients
- For the Roast
- 5 pounds boneless beef chuck roast
- 1 tablespoon kosher salt
- 1 ½ teaspoons black pepper
- 5 tablespoons all-purpose flour
- 2 tablespoons olive oil
- For the Vegetables
- 2 tablespoons olive oil
- 2 cups carrots, peeled and chopped
- 2 cups yellow onions, chopped
- 2 cups celery, chopped
- 2 cups leeks (white and light green parts), chopped
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 5 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons Cognac or brandy (optional, can omit)
- 1 large (28-ounce) can diced tomatoes
- 1 cup chicken stock
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- 1. Preheat the Oven
- Preheat your oven to 325°F (163°C).
- 2. Prepare the Roast
- Pat the beef roast dry with paper towels and tie it with kitchen twine for even cooking.
- Season all sides with salt and black pepper.
- Coat the roast with flour, shaking off any excess.
- 3. Sear the Meat
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat.
- Sear the roast on all sides for 4-5 minutes until browned.
- Transfer the roast to a plate, cover loosely with foil, and set aside.
- 4. Cook the Vegetables
- In the same Dutch oven, heat 2 tablespoons of olive oil.
- Add the carrots, onions, celery, leeks, garlic, salt, and pepper.
- Cook for 12-15 minutes, stirring often, until the vegetables soften but do not brown.
- 5. Build the Sauce
- Stir in the beef broth and Cognac (if using). If not using Cognac, simply proceed with the broth.
- Add the diced tomatoes and chicken stock, stirring to combine.
- Tie the thyme and rosemary together to create an herb bouquet and add it to the pot.
- 6. Combine and Roast
- Return the roast to the Dutch oven, submerging it slightly in the liquid.
- Bring the mixture to a boil, then reduce to a simmer for 12-15 minutes.
- Cover the pot with a lid and transfer it to the preheated oven.
- 7. Slow Roast
- Roast for 2 ½ hours, or until the internal temperature of the meat reaches 160°F (72°C).
- Reduce the oven temperature to 250°F (122°C) and continue roasting for an additional hour.
- 8. Prepare the Sauce
- Carefully remove the roast from the Dutch oven and place it on a cutting board. Cover loosely with foil.
- Discard the herb bouquet and skim off any excess fat from the surface of the sauce.
- Transfer 3-4 cups of the sauce and vegetables to a blender or use an immersion blender to puree until smooth.
- Return the pureed sauce to the pot and simmer on medium-low heat for 15 minutes to thicken.
- 9. Serve
- Remove the twine from the roast and slice the meat into serving portions.
- Plate the slices and generously spoon the vegetable sauce over the top.
- Notes
- Flavor Tip: If you skip the Cognac, consider adding a splash of apple cider vinegar or Worcestershire sauce for an extra flavor boost.
- Pair with mashed potatoes, rice, or crusty bread for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.