Classic Company Pot Roast Recipe
If you're looking for the perfect dish to impress your guests, this old-fashioned, classic pot roast is just what you need. Made with tender chuck roast, fresh vegetables, and a rich, flavorful sauce infused with red wine and herbs, this recipe guarantees a comforting, melt-in-your-mouth experience.
Ingredients
For the Pot Roast:
5 lbs chuck roast
1 tbsp salt
½ tbsp black pepper
½ cup all-purpose flour
2 tbsp olive oil
For the Sauce:
2 cups carrots, chopped
2 cups celery, chopped
2 large Spanish onions, diced
1 leek, chopped
3 cloves garlic, minced
1 tbsp salt
1 bouquet garni (thyme and rosemary)
2 cups red wine (such as Burgundy)
2 tbsp cognac
1 can (28 oz) whole plum tomatoes in tomato puree
1 cup chicken stock
Instructions
1. Prepare the Roast
Start by patting the chuck roast dry with paper towels. This helps in searing and enhances the flavor. Season generously with salt and pepper. Spread the flour on a plate and roll the roast in it, ensuring it is well coated. The flour helps create a rich crust and also thickens the sauce later.
2. Sear the Meat
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Once hot, sear the roast for about 4-5 minutes on each side until it develops a deep golden-brown crust. Turn it carefully to brown all sides. Once done, remove the meat and set it aside on a plate.
3. Cook the Vegetables
In the same pot, add a little more olive oil if needed, then toss in the chopped carrots, celery, onions, and leeks. Cook for about 10 minutes, stirring occasionally, until the vegetables start to caramelize. Add minced garlic and salt, stirring to combine.
4. Build the Sauce
Tie the thyme and rosemary together to make a bouquet garni, then add it to the pot. Pour in the red wine and cognac, scraping the bottom of the pot to deglaze it and incorporate all those delicious browned bits. Stir in the whole plum tomatoes with their puree and add the chicken stock.
5. Simmer and Bake
Return the seared pot roast to the Dutch oven, nestling it into the flavorful sauce. Bring everything to a gentle simmer, then cover the pot and transfer it to a preheated oven at 300°F (150°C). Let it cook for about 3-4 hours, or until the meat is fork-tender and falling apart.
6. Serve and Enjoy
Once the pot roast is done, remove it from the oven and let it rest for a few minutes. Discard the bouquet garni. Serve the tender meat with the rich sauce and vegetables over mashed potatoes, buttered noodles, or crusty bread.
A Meal to Remember
This pot roast is perfect for special occasions or a cozy family dinner. With deep, rich flavors and a melt-in-your-mouth texture, it’s sure to become a favorite at your table. Enjoy this timeless classic with a glass of red wine and good company!
