I recently got my hands on a cast iron dutch oven (huzzah!), and I decided to christen the pot with a tasty roast.
Here’s the recipe:
- 1 boneless beef chuck roast, 4-5 lbs.
- all-purpose flour
- 4 tbsp extra virgin olive oil, divided
- 4 peeled and chopped carrots
- 2 chopped yellow onions
- 3 chopped leeks
- 5 peeled and crushed garlic cloves
- 2 cups dry red wine
- 2 tbsp brandy
- 28 oz. can diced tomatoes
- 1 cup chicken stock
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 tbsp unsalted butter at room temperature
Preheat oven to 325.
Pat the beef dry with a paper towel and then season it all over with a generous amount of salt and pepper. Dredge the roast in some flour, making sure to cover all sides.
Heat 2 tbsp olive oil in dutch oven over medium heat. Add the roast and brown each side (including the ends) for 4 or 5 minutes each. Remove the beef and set aside.
Add 2 tbsp olive oil to dutch oven and pour in chopped vegetables. Cook them for 15 minutes (stirring occasionally) until they are tender but not browned. Pour in the wine and brandy and bring to a boil. Add the canned tomatoes and chicken stock. Stir the ingredients and then add the sprigs of thyme and rosemary. Put the beef back into the pot and bring it to a boil. Cover the pot and place in oven for 1 hour. Reduce oven temperature to 250 and continue to cook the roast for another hour and a half.
Take out the dutch oven and remove the roast to a cutting board. Discard herb sprigs. Return the pot to the stove and bring it back to a simmer over low heat. In a small bowl, mash together butter and 2 tbsp of flour. Stir into the pot and simmer for 2 minutes (this will thicken up the sauce). Cut/shread the meat as you like and return to pot. Enjoy alone or serve with baked potatoes or steamed rice.