1prime boneless beef chuck roast, 4 to 5 lbs, tied
kosher salt and freshly ground black pepper
all-purpose flour, for dredging
good olive oil (about 4 tbsp total)
2 cupscarrots, chopped (4 carrots)
2 cupsyellow onions, chopped (2 onions)
2 cupscelery, chopped (4 stalks)
2 cupsleeks, white and light green parts, chopped (2 to 4 leeks)
5large garlic cloves, peeled and crushed
2 cupsgood red wine, such as Burgundy
2 tbspCognac or brandy
28 ozwhole plum tomatoes in puree (1 can)
1 cupchicken stock, preferably homemade
1chicken bouillon cube
2 branchesfresh rosemary
2 branchesfresh thyme
1 tbspunsalted butter, at room temperature
Method
1Preheat the oven to 325°F. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1½ 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 the ends, about 4 to 5 minutes per side. Remove the roast to a large plate.
2Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1½ teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until the vegetables are nicely browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. 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 2½ hours, until the meat is fork tender or about 160°F internally. Turn the heat down to 250°F after about an hour to keep the sauce at a simmer.
3Remove 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 food processor 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. Mash the butter and 2 tablespoons flour together with a fork in a small bowl and stir into the sauce. Simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, slice the meat, and serve warm with the sauce spooned over it.