Subj : Ina Garten Top 10 - 05 To : All From : Dave Drum Date : Tue Jan 14 2025 17:03:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ina Garten's Pot Roast Categories: Beef, Vegetables, Wine, Booze, Poultry Yield: 8 servings 5 lb Prime boneless chuck roast; - tied 2 tb + 2 ts salt; divided 4 ts Black pepper; divided 2 tb A-P flour for the sauce, - plus enough to coat the - outside of your roast 1/4 c Olive oil; divided 2 c Chopped carrots 2 c Chopped yellow onions 2 c Chopped celery 2 c Chopped leeks; white & lt - green parts 5 lg Cloves garlic; peeled, - crushed 2 c Burgundy wine 2 tb Cognac or brandy 28 oz Can whole plum tomatoes in - puree 1 c Chicken stock 1 Chicken bouillon cube Piece of kitchen twine 3 Stems fresh thyme 2 Stems fresh rosemary 1 tb Unsalted butter; softened Set the oven @ 325oF/165oC. Have ready a large Dutch oven. Use paper towels to pat the chuck roast dry on all sides. Sprinkle 1 tablespoon of salt and 1-1/2 teaspoons of black pepper over the meat and rub them evenly over the surface. Scoop some all-purpose flour onto a large plate; roll the roast in the flour to dredge the entire surface, including the ends. Heat two tablespoons of olive oil in the Dutch oven over medium heat. Place the roast in the pot; sear it for several minutes, then lift and turn the roast to sear the next side. Continue until the entire surface and ends have been browned. Lift the roast out, set it on a large plate and hold it aside. Add the remaining olive oil to the Dutch oven, then add in the chopped carrots, onions, celery, leeks and garlic. Sprinkle in 1 tablespoon of salt and 1-1/2 teaspoons of pepper. Cook the vegetables over medium heat for 10-15 minutes, stirring them occasionally, until they're tender. Pour the red wine and Cognac into the pot with the vegetables, and increase the heat to bring the liquids to a boil. Scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Add in the plum tomatoes with puree, chicken stock, bouillon cube, 2 teaspoons of salt and 1 teaspoon of pepper. Tie the thyme and rosemary stems together with the kitchen twine; drop the bundle into the pot. Nestle the chuck roast in the Dutch oven, and spoon some of the cooking liquids over the top. Bring the liquids back to a boil and then cover the pot. Place the roast in the preheated oven for an hour-after this, reduce the heat to 250o. Continue cooking the pot roast for another 1-1/2 hours. When done, the meat should be fork-tender with an internal temperature of 160o. Remove the pot from the oven. Lift the roast out of the pot and set it on a cutting board. Remove the bundle of herbs and discard. Skim off as much fat as possible from the surface of the sauce. Scoop half of the sauce and the vegetables into a blender or a food processor with a blade. Process the sauce and veggies until they're completely smooth. Pour this puree back into the pot and move the pot back onto the burner. Bring the sauce to a simmer over low heat. Use a fork to mash together 2 tablespoons of flour with the tablespoon of softened butter in a small dish. Stir the flour-butter mixture into the sauce and simmer the sauce for 2 minutes, stirring occasionally, until the sauce is thickened. Taste the sauce and add more salt or pepper if needed. Remove and discard the strings from the pot roast. Use a sharp knife to slice the pot roast into thin slices. Serve slices of warm pot roast with the sauce spooned over the top. Ina Garten Recipe Presented by Nancy Mock Makes: 8 servings RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Archives MMMMM .... "Digestif" is French for "excuse for a boozy after-dinner shot". --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .