Company Pot Roast

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Ina's done it again! A pot roast to please your whole family and your guests will leave wanting the recipe. It will make your house smell wonderful. Adapted to reduce the salt and pepper by 1 tsp. Each from barefoot contessa. Make sure to use kosher salt or reduce the salt significantly.

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Steps

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Preheat the oven to 325 degrees f.

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Pat the beef dry with a paper towel.

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Season the roast all over with 1 tablespoon salt and 1 1 / 2 teaspoons pepper.

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Dredge the whole roast in flour , including the ends.

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In a large dutch oven , heat 2 tablespoons olive oil over medium heat.

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Add the roast and sear for 4 to 5 minutes , until nicely browned.

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Turn and sear the other side and then turn and sear the ends.

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This should take 4 to 5 minutes for each side.

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Remove the roast to a large plate.

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Add 2 tablespoons olive oil to the dutch oven.

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Add the carrots , onions , celery , leeks , garlic , 1 tablespoon salt , and 1 1 / 2 teaspoons pepper and cook over medium heat for 10 to 15 minutes , stirring occasionally , until tender but not browned.

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Add the wine and cognac and bring to a boil.

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Add the tomatoes , chicken stock , and bouillon cube.

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Tie the thyme and rosemary together with kitchen string and add to the pot.

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

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Place i.

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Ingredients

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boneless beef chuck roast, kosher salt & freshly ground black pepper, all-purpose flour, olive oil, carrots, yellow onions, celery, leeks, garlic cloves, red wine, cognac, plum tomatoes in puree, chicken stock, chicken bouillon cube, fresh thyme, fresh rosemary, unsalted butter