Servings: 6






3 pounds beef chuck pot roast with bone



Dredging flour:


1 teaspoon Kosher salt


1 teaspoon freshly ground black pepper


¼ cup flour



2 tablespoons grapeseed oil, divided


2 cups peeled and chopped onions (approximately 1 large)


Salt in a salt shaker


2 cups chopped medium-sized carrots (approximately 4 medium-sized)


2 cups chopped celery (approximately 4 stalks)


2 cups chopped leeks, white and light green parts only, dark green leaves removed and discarded  (approximately 1 medum-sized leek)


3 large garlic cloves, peeled and crushed


1/4 cup Cabernet Sauvignan


2 tablespoons brandy


2 tablespoons Dijon mustard


2 small bay leaves



Roasting Vegetables


8 fingerling carrots, peeled and cut into ½” pieces


1 pound baby potatoes, sliced in half lengthwise


4 stalks celery, cut into ½” pieces


9-10 boiling onions, peeled and cut in half or ½ pound pearl onions, peeled


2 cups beef broth


1 sprig celery and 1 sprig thyme







4½ tablespoon butter


4 ½ tablespoon flour


Reserved beef broth + additional beef broth to yield 2 ½ cups broth


¼ cup Sauvignon cabernet



Chef’s Note:  The amount of wine is a matter of personal taste.  If more wine is desired, decrease the broth by an equal amount.



2 tablespoons brandy


½ teaspoon salt


½ teaspoon freshly ground black pepper


½ tablespoon Dijon mustard


1 tablespoon tomato paste


1 tablespoon cold unsalted butter





½ cup fresh parsley or cilantro







Allow pot roast to come to room temperature for one-half hour.



Pat the beef dry.



Add salt and freshly ground pepper to the flour. Stir to incorporate.



Dredge the entire roast (top, sides and bottom) in flour mixture.



Heat a cast iron skillet over medium high heat. When hot, add 1 tablespoon oil When the oil shimmers, add the pot roast and sear the entire roast for 4-5 minutes per side, or until browned, on every surface.



Place the roast in a casserole dish large enough to hold all of the vegetables that also has a lid. Scrape the pan lightly and add any crispy pieces of flour to the casserole dish.



Add 1 tablespoon oil to the cast iron skillet. Add the onions and leeks. Liberally sprinkle with salt. Saute until onions and leeks are translucent, but not brown.



Preheat oven to 350° F.



Add carrots and celery to skillet and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender. Do not brown.



Remove meat from casserole dish. Place vegetables on the bottom of the casserole dish.



Add the beef stock, wine and brandy in the skillet and bring to a boil. Deglaze the pan. Pour the contents of the skillet over the vegetables in the casserole.



Add the tomato paste, garlic and Dijon mustard to the vegetables and stir in.



Tie the thyme and rosemary together with kitchen string and add to the casserole. Add bay leaves.



Place the roast back into the casserole on top of the vegetables. Cover and place in the oven.



Roast for 4 hours.



After 4 hours, remove meat from oven.



Reserve the meat on a clean platter.



Remove the rosemary and thyme bunch and 2 bay leaves.



Place the cooked vegetables in a clean bowl.



Place the raw vegetables in the bottom of the casserole dish.  Place 1 sprig rosemary and 1 sprig of thyme on top of vegetables.  Add 2 cups beef broth.  Place meat on top of vegetables and herbs.



Place the lid back on the casserole and return to the oven for an additional hour.



Chill the reserved bowl of vegetables.




Chef’s Note: The reserved bowl of cooked vegetables makes an excellent soup. Add 2 cups beef broth, stir and puree half of the mixture. Do not puree all at once. Place pureed mixture in a 3-quart saucepan. Puree the other half of the mixture. Place that in the saucepan. Heat until simmering, stirring occasionally. If the mixture is too thick, add additional beef broth until the desired consistency is reached. Add 1 tablespoon cold butter and stir until it melts. Makes 2-3 entree servings or 4-6 soup starters. Serve with crusty bread.




At the end of the hour, test the vegetables. If necessary, replace cover and cook until fork tender.




Chef’s Note: Potatoes should easily yield when a fork is inserted through them. Celery and carrots should be cooked to personal preference. The hour of cooking results in firm, not crisp or mushy, celery and carrots.




Drain broth from pot roast and vegetables. Remove the sprigs of rosemary and thyme. Tent pot roast and vegetables to keep warm.




Make the gravy:



Melt 4 ½ tablespoons butter in a saucepan over medium heat. Sift flour into butter and whisk continuously until golden, approximately 4 minutes. Do not brown.



Add reserved broth, Cabernet Sauvignon and brandy slowly and whisk until smooth and thickened. Simmer, whisking constantly for 3 minutes.



Add salt, pepper, Dijon mustard and tomato paste. Whisk until smooth.



Add 1 tablespoon cold butter. Whisk until butter has totally melted. Place in gravy boat.



Remove roast from casserole dish.  Remove any fatty or parts with gristle. Thinly slice meat against the grain. Place on serving platter. Use a slotted spoon to arrange vegetables around the meat slices.



Garnish meat and vegetables with fresh parsley or cilantro and serve with hot gravy on the side.