Pot Roast — inspired by Ina Garten’s recipe
1 (4 to 5-pound) prime boneless beef rump roast
Kosher salt and freshly ground black pepper
4-6 tablespoons All-purpose flour
4-6 tablespoons olive oil
4 carrots large chop
3 quartered yellow onions
4 stalks celery chopped
5 large garlic cloves, peeled and crushed
6-10 fingerling potatoes
1 cup good red wine, such as Bordeaux
2 tablespoons brandy
1 (28-ounce) can whole plum tomatoes in puree
2 cups chicken stock
3 branches fresh thyme
2 tablespoon unsalted butter, at room temperature ( to make roux)
Preheat the oven to 325 degrees F.
Pat the beef dry with a paper towel. Season the roast all over with salt and pepper. Dredge the whole roast in flour, including the ends.
In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, garlic, 1 tsalt, and pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender and slightly browned.
Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock and thyme sprigs.
Tie the thyme together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Add potatoes and place in the oven for 2 1/2 hours, until the meat is fork tender. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
Remove the roast to serving platter. Remove large veggies and place around roast. Remove the herb bundle and discard. Skim off as much fat from the sauce. Transfer 3/4 the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Slice the meat. Serve warm with the sauce spooned over it.
Serve with crusty bread or noodles.