Company Pot Roast

Recipe adapted from Ina Garten

  

Ingredients

• 1 (2 ½ pound) boneless beef chuck roast
  
• Kosher salt and black pepper
  
• 2 teaspoons brown rice flour
  
• 2 tablespoons extra-virgin olive oil
  
• 2 carrots, chopped
  
• 2 celery stalks, chopped
  
• 2 yellow onions, chopped
  
• 4 garlic cloves, minced
  
• 1 cup good red wine
  
• 1 tablespoon dry white wine
  
• 1 (14.5 ounce) can whole plum tomatoes in juices
  
• 1 cup chicken broth
  
• 1 sprig of fresh thyme
  
• 1 sprig of fresh rosemary
  

Directions

1. Preheat the oven to 325 degrees. Pat the beef dry with paper towels and season with 1 ½ teaspoon of salt and 1/2 teaspoon of black pepper. Sprinkle each side with 1 teaspoon of brown rice flour and rub into meat. Heat 1 tablespoon of olive oil over medium heat. Add roast and brown on all sides. Transfer to a plate and set aside.
   
2. Heat remaining tablespoon of olive oil and sauté carrots, celery, onions, garlic, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Cook until tender, about 10 minutes. Add the red wine, white wine and bring to a boil, scrapping up any browned bits. Add the tomatoes, chicken broth, thyme, rosemary, and ½ teaspoon kosher salt. Place the roast back into the pot. Once the mixture comes to a boil, off the heat and transfer to the oven. Bake for 45 minutes at 325 degrees, then an additional hour at 250 degrees.
   
3. Once roast cooks through, 160 degrees internal temperature, ladle the cooled sauce into a blender and puree (you will need to puree in 2 separate batches). Pour the pureed sauce over the roast and serve. Serves 4.
   

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