Family Spice Recipes, Meal Planning & Fitness Advice

1. Preheat the oven to 325º F.
2. Pat dry with a paper towel:
• 1 (4 to 5-lb) boneless beef chuck roast
  
3. Season the roast all over with:
• 1 TBS salt
• 1 1/2 tsp pepper
4. Dredge the whole roast, including the ends
• All-purpose flour
  
5. In a large dutch oven over medium-heat add:
• 2 TBS olive oil
6. Add the roast and sear for 4 to 5 minutes, until nicely browned.
7. Turn and sear the other side and then turn and sear the ends.
8. This should take 4 to 5 minutes for each side.
9. Remove the roast to a large plate.
10. Add to the dutch oven:
• 2 TBS olive oil
11. Add:
• 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)
  
• 5 large garlic cloves, peeled and crushed
• 1 TBS salt
• 1 1/2 tsp pepper
12. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.
13. Add to the vegetables:
• 2 cups red wine, such as Burgundy
  
• 2 TBS Cognac or brandy
14. Bring to a boil.
15. Next, stir in:
• 1 (28-ounce) can whole plum tomatoes in puree
  
• 1 cup chicken stock
  
• 1 chicken bouillon cube
• 2 tsp salt
• 1 tsp pepper
16. Tie with kitchen string (optional) and add to the pot:
• 3 branches fresh thyme
  
• 2 branches fresh rosemary
17. Put the roast back into the pot, bring to a boil, and cover.
18. Make sure cover of pot is oven safe, i.e. no plastic parts.
19. Place in the oven for 2 1/2 hours, until the meat is fork tender or using a meat thermometer showing an internal temperature of about 160º F.
20. Turn the heat down to 250º F after about an hour to keep the sauce at a simmer.
21. Remove the roast to a cutting board.
22. Remove the herb bundle and discard.
23. Skim off as much fat as possible from the sauce using a fat separator.
24. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. You can also use a hand blender.
25. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer.
26. In a small bowl mash with a fork:
    
• 2 TBS flour
• 1 TBS unsalted butter, at room temperature
27. Stir into the sauce and simmer for 2 minutes, stirring until thickened.
28. Taste for seasonings.
29. Remove the strings from the roast, and slice the meat.
30. Serve warm with the sauce spooned over it.

NEED NUTRITIONAL INFORMATION!

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