I don't think I can say enough about this sauce for Ina Garten's Company Pot Roast. Which you can also find in her Back to Basics Cookbook on pages 117-119. On the front jacket she states "Fabulous Flavor From Simple Ingredients". Well let me tell you this was the most fabulous sauce ever. EVER! Just one thing, nothing about it is simple. It is so delicious that "you could put it on the bumper of a car and it would be delicious", to quote a famous Food Network chef. I now call it "Mike-a-licious Sauce". We froze the remaining sauce in small batches and have used it many times over. More on that later. On to the most delicious sauce ever, Ta-Da-----
Flour your roast
Brown and sear
Chop the veggies
Browned roast and bouquet garni
Add tomatoes, broth, and wine
Lastly add meat back to sauce and simmer
Accompli. Remove meat. Blend sauce to puree.
The best sauce you will ever make!
Mike-a-licious Pot Roast
Adapted from Ina Garten's Back to Basics Cookbook
1 (4 to 5-pound) prime boneless beef chuck roast, tiedKosher salt and freshly ground black pepper
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks) (omitted)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy (omitted - used a Rosso Marsala)
2 tablespoons Cognac or brandy (omitted)
1 (28-ounce) can whole plum tomatoes in puree (substituted with other tomato products)
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature
Preheat the oven to 325 degrees F.
Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.
I know that many,many people have made and blogged this recipe. I just want to tell you, if you have never, ever tried this you must try it immediately. I will personally make this time and time again as it is flawless.
Michael and Carla