Pot Roast
Fall has finally arrived and the temperatures here in Virginia are so much more comfortable. We have gotten quite a bit of rain lately, which I love,  and with the gloomy dark skies comes a desire for comfort food. And Pot Roast is just that. Inhaling the sweet aroma while the roast is cooking and tasting the delicious fall-apart meat and tender veggies…it’s a little piece of heaven!
Ingredients:
4-5 lbs beef chuck roast, tied
Kosher salt and black pepper
Flour
Olive oil
5 carrots, chopped
1 1/2 yellow onions, chopped
4 stalks celery, chopped
1 large leek, white and light green parts chopped
1 large potato, chopped
3-4 garlic cloves, minced
 1 cup white wine
2 cups chicken stock, homemade prefered
28 oz whole plum tomatoes in puree
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 tbsp unsalted butter
Directions:
Preheat oven to 325 degrees F.
Pat beef dry with a paper towel, Season the roast all over with 1 tbsp salt and 1 1/2 tsp pepper. Dredge the roast in flour and set aside. Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add the roast and brown all sides, each side should take about 4-5 minutes. Remove the roast to a large plate.
Add 2 tbsp olive oil to Dutch oven and add carrots, onions, celery, leeks, potatoes, garlic, 1 tbsp Kosher salt and 1 1/2 tsp pepper. Cook over medium heat for 10 – 15 minutes until tender but not browned. Add wine and bring to a simmer, Add chicken stock, 2 tsp Kosher salt, 1 tsp pepper. Break up whole plum tomatoes a little and add the remaining 28 oz can of tomato juices.  Put the roast back into the pot and bring to a simmer. Cut thyme and rosemary into small pieces, place on a small piece of cheese cloth, close cheese cloth ends into a bundle and tie closed with butchers string. Place herb bundle into pot and submerge into liquids. Cover Dutch oven with lid and place into oven. Cook in oven for 2 1/2 hours until meat is tender or about 160 degrees internally. Note: turn the heat in the oven down to 250 degrees after about 1 hour of cooking.
Remove the meat to a cutting board. Remove herb bundle and discard. If needed, skim off fat from the sauce. Place half the sauce into a food processor and puree until smooth. Pour the puree back into the Dutch oven and bring to a simmer on the stove top.
Place 2 tbsp flour and butter in a small dish and work them together using a fork. Stir into sauce and simmer for 2-3 minutes, stirring until thickened. Taste for proper seasoning.
Remove string from roast and slice the meat. Place on serving platter and pour some of sauce over. Serve warm and enjoy!
Source: adapted from Barefoot Contessa
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