Roast: Pot Roast

By fsilver4

This would be amazing with a side of yellow noodles, cheese grits with scallions, or twice baked mashed potato casserole.

Ingredients

• 1 large pot roast
• salt pepper
• flour
• olive oil
• celery, 2 or 3 stalks, chopped
• carrots, 3, chopped
• onion, 1 large Vidalia, chopped
• 5 cloves of garlic, finely chopped
• 2 cups red wine
• 2 tablespoons cognac
• 1 28 oz. can whole tomatoes
• 1 cup chicken stock
• 1 chicken bouillon cube
• 2 or 3 sprigs rosemary
• small bunch of thyme

Preparation

Step 1

Preheat oven 350*

Season roast liberally with salt and pepper, then dredge in flour. In a large heavy Dutch oven, add about 2 tablespoons olive oil and sear on all sides for 4 to 5 minutes, until golden brown.
Remove roast from pot.

Add 2 tablespoons of olive oil and chopped vegetables and garlic.
Add 1 tablespoon kosher salt and 1 1/2 teaspoon pepper.
Cook 10-15 minutes, stirring occasionally.
Add 2 cups wine and the cognac and bring to a boil.
Add tomatoes and chicken stock and chicken bouillon cube and 2 teaspoons salt and 1 teaspoon pepper.
Tie rosemary and thyme together and drop in the pot.
Put roast in the pot and bring to a boil and cover.
Place in the oven for about 2 1/2 hours or until fork tender.