- 1 (4 to 5-pound) prime boneless beef chuck roast, tied
- Kosher salt and freshly ground black pepper
- All-purpose flour
- Good olive oil
- 1 cup chopped carrots (2 carrots)
- 1 cup chopped yellow onions (1 onions)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped leeks, white and light green parts (2 leeks)
- 5 large garlic cloves, peeled and crushed
- 1 cup good red wine, such as Burgundy
- 1 (28-ounce) can whole plum tomatoes in puree
- 1 cup beef stock
- 1 tablespoon unsalted butter, at room temperature
Directions
Pat the beef dry with a paper towel. Season the roast all over with salt and 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 teaspoon salt, and 1 teaspoon pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and bring to a boil. Add the tomatoes, beef stock, bouillon cube, 1 teaspoons salt, and 1 teaspoon pepper. Put the roast back into the pot, bring to a boil, lower to a simmer, cover and let simmer for 2 1/2 hours, or until the meat is fork tender.
Remove the roast to a cutting board. Skim off as much fat as possible from the sauce. Use a stick blender to process cooking liquid and vegetables until chunky 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. Slice or break the meat into chunks and return to sauce to keep warm. Server over noodles, rice or mashed potatoes.
