Pot Roast  — inspired by Ina Garten’s recipe

Perfect for A cold winter night #potroast

Ingredients

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)

Prep

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.

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