Directions:
- 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,and bouillon cube. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 618.85 Kcal (2591 kJ) | ||
| Calories from fat | 313.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.83g | 54% | |
|---|---|---|---|
| Cholesterol | 175.69mg | 59% | |
| Sodium | 419.58mg | 17% | |
| Potassium | 1159.05mg | 25% | |
| Total Carbs | 12.8g | 4% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 50.89g | 102% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 5.6mg | 31% | |
| Calcium | 92.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 135.57 Kcal (568 kJ) | ||
| Calories from fat | 68.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.63g | 54% | |
|---|---|---|---|
| Cholesterol | 38.49mg | 59% | |
| Sodium | 91.92mg | 17% | |
| Potassium | 253.91mg | 25% | |
| Total Carbs | 2.8g | 4% | |
| Sugars | 0.98g | 18% | |
| Dietary Fiber | 0.54g | 10% | |
| Protein | 11.15g | 102% | |
| Vitamin C | 1.5mg | 11% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1.2mg | 31% | |
| Calcium | 20.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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