about a month ago, i signed up to participate in a cookbook review through
the facebook fans voted on which cookbook they would like to review
& it was a tie between:
now, you all know the love i have for the bfc!
i immediately chose to review the
company pot roast...
& boy, am i glad i did!
company pot roast
1 (4-6 lb.) prime boneless beef chuck roast, tied
kosher salt & freshly ground pepper
good olive oil
2 C chopped carrots (4 carrots)
2 C chopped yellow onions (2 onions)
2 C chopped celery (4 stalks)
2 C chopped leeks, white & light green parts (2-4 leeks)
5 lg garlic cloves, peeled & crushed
2 C good red wine, such as burgundy
2 Tbs cognac or brandy
1 (28 oz) can whole plum tomatoes in puree
1 C chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 Tbs unsalted butter, at room temperature
1. preheat the oven to 325 f.
2. pat the beef dry with a paper towel. season the roast all over with 1 Tbs salt & 1 1/2 tsp pepper. dredge the whole roast in flour, including the ends.
3. in a large dutch oven, heat 2 Tbs olive oil over medium heat. add the roast & sear for 4-5 minutes, until nicely browned. turn & sear the other side & then turn & sear the ends. this should take 4-5 minutes for each side. remove the roast to a large plate.
4. add 2 Tbs olive oil to the dutch oven. add the carrots, onions, celery, leeks, garlic, 1 Tbs salt & 1 1/2 tsp pepper & cook over medium heat for 10-15 minutes, stirring occasionally, until tender but not browned. add the wine & cognac & bring to a boil. add the tomatoes, chicken stock, bouillon cube, 2 tsp salt & 1 tsp pepper. tie the thyme & rosemary together with kitchen string & add to the pot. put the roast back into the pot, bring to a boil, & cover.
5. place in the oven for 2 1/2 hours, until the meat is for tender or about 160 f internally. turn the heat down to 250 f after about an hour to keep the sauce at a simmer.
6. remove the roast to a cutting board. remove the herb bundle & discard. skim off as much fat as possible from the sauce. transfer half the sauce & vegetables to a blender or a food processor fitted with the steel blade & puree until smooth. pour the puree back into the pot, place on the stovetop over low heat, & return the sauce to a simmer. place 2 Tbs flour & the butter in a small bowl & mash them together with a fork. stir into the sauce & simmer for 2 minutes, stirring until thickened. taste for seasonings.
7. remove the strings from the roast, & slice the meat. serve warm with the sauce spooned over it.
the company pot roast is outta' this world!
the flavors are so rich & inviting...
it's a classic, homestyle favorite, but really is fit for serving to company.
it's definitely a keeper!
here are the minor changes i made & would make in the future:
white onions instead of yellow
didn't add leeks
added 6 sliced baby portabella mushrooms
used fresh minced garlic instead of crushed
the red wine was a cabernet sauvignon
brandy instead of cognac
2 (14.5 oz) cans of diced tomatoes instead of 1 (28 oz) can of whole plum tomatoes in puree
chicken stock was store-bought
no bouillon cube
the recipe says to skim the fat at the end, but with all of the vegetables, i found it near impossible, thus making the sauce a little bit oily. next time, i won't add any more oil to the pan after cooking the meat. there was plenty left over to cook the vegetables.
there was a lot of salt... definitely season the meat & the vegetables, but that additional 2 tsp of salt you put in with the cognac can be left out until you taste for seasoning at the end.
overall, this was an amazing meal.
i made traditional mashed potatoes to go with it...
& can't wait to make it again & serve to guests!
thanks to it's a keeper for this wonderful idea & opportunity!
i can't wait to read all of the reviews!
& there's just a couple more days to enter the giveaway!
the new foodnetwork magazine cookbook
& a $25 amazon.com giftcard!
until next time,