- Level: Easy
- Yield: 8 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings): Calories 770, Total Fat 49 g, Saturated Fat 19 g, Carbohydrates 25 g, Dietary Fiber 4 g, Sugar 7 g, Protein 47 g, Cholesterol 161 mg, Sodium 1359 mg
- Total: 3 hr 20 min
- Prep: 20 min
- Cook: 3 hr
- 1 (4 to 5-pound) prime boneless beef chuck roast, tied
- Kosher salt and freshly ground black pepper
- All-purpose flour
- Good olive oil
- 2 cups chopped carrots (4 carrots)
- 2 cups chopped yellow onions (2 onions)
- 2 cups chopped celery (4 stalks)
- 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
- 5 large garlic cloves, peeled and crushed
- 2 cups good red wine, such as Burgundy
- 2 tablespoons Cognac or brandy
- 1 (28-ounce) can whole plum tomatoes in puree
- 1 cup chicken stock, preferably homemade
- 1 chicken bouillon cube
- 3 branches fresh thyme
- 2 branches fresh rosemary
- 1 tablespoon unsalted butter, at room temperature
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- Preheat the oven to 325 degrees F. Pat the beef dry with a paper towel and generously season all sides with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the roast in flour, coating the ends too. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat, then sear the roast 4 to 5 minutes per side (including ends) until a deep, rich crust forms. Transfer to a plate.
- Add 2 more tablespoons olive oil to the pot. Saut carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper for 10 to 15 minutes until softened. Deglaze with wine and Cognac, boiling to reduce. Stir in tomatoes, stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie thyme and rosemary with kitchen string, add to pot, then nestle in the roast. Bring to a boil, cover, and braise in the oven for 2 1/2 hours at 325F (reduce to 250F after 1 hour) until fork-tender at 160F internally.
- Remove roast and herbs (discard herbs). Skim fat from sauce. Blend half the sauce and veggies smooth, return to pot, and simmer. Mash 2 tablespoons flour with butter; stir in to thicken sauce over 2 minutes. Season to taste. Untie and slice roastserve drenched in that luscious, velvety gravy for an unforgettable, melt-in-your-mouth feast!
Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
