How to Make the Perfect Company Pot Roast

There’s something timeless and deeply comforting about pot roast. It’s the kind of dish that fills your kitchen with warmth and the kind of aroma that makes guests feel right at home. But this isn’t your average weeknight roast this Company Pot Roast is rich, flavorful, and elevated enough to serve on special occasions.

With a combination of red wine, Cognac, and deeply caramelized vegetables, this recipe transforms a humble chuck roast into something truly memorable. Here's how to make it just right.

Ingredients You’ll Need

• 1 (4 to 5-pound) prime boneless beef chuck roast, tied

• Kosher salt and freshly ground black pepper

• All-purpose flour, for dredging

• Good olive oil, divided

• 2 cups chopped carrots (about 4 carrots)

• 2 cups chopped yellow onions (about 2 onions)

• 2 cups chopped celery (about 4 stalks)

• 2 cups chopped leeks, white and light green parts (2–4 leeks)

• 5 large garlic cloves, peeled and crushed

• 2 cups good red wine, such as Burgundy

• 2 tablespoons Cognac or brandy

• 1 (28-ounce) can whole plum tomatoes in puree

• 1 cup chicken stock (preferably homemade)

• 1 chicken bouillon cube

• 3 branches fresh thyme

• 2 branches fresh rosemary

• 1 tablespoon unsalted butter, at room temperature

Step-by-Step Instructions

1. Preheat and Prep the Roast
Preheat your oven to 325°F. Pat the beef dry and season it generously with 1 tablespoon of salt and 1½ teaspoons of pepper. Dredge it lightly in flour on all sides.

2. Sear for Flavor
Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Sear the roast for 4–5 minutes per side, including the ends, until a rich brown crust forms. Set aside.

3. Sauté the Aromatics
Add 2 more tablespoons of olive oil to the same pot. Add carrots, onions, celery, leeks, garlic, another tablespoon of salt, and 1½ teaspoons pepper. Cook over medium heat for 10–15 minutes until the vegetables are tender but not browned.

4. Build the Sauce
Add the red wine and Cognac to deglaze the pot. Let it come to a boil. Stir in the tomatoes (with puree), chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen twine and toss in the herb bundle.

5. Braise Until Tender
Return the seared roast to the pot and bring everything to a boil. Cover and place in the oven. Cook for 2½ hours, or until the meat is fork-tender (internal temperature of about 160°F). After the first hour, lower the oven to 250°F to maintain a gentle simmer.

6. Blend and Finish the Sauce
Transfer the roast to a cutting board and remove the herbs. Skim off excess fat from the sauce. Puree half the sauce and vegetables in a blender, then return it to the pot.

Mix 2 tablespoons of flour with 1 tablespoon of butter to form a paste (a quick roux). Stir this into the simmering sauce on the stovetop to thicken, and adjust seasoning as needed.

7. Serve and Impress
Remove the strings from the roast, slice it thickly, and ladle the velvety sauce over each serving. Garnish with fresh herbs if desired and serve with mashed potatoes, crusty bread, or roasted vegetables.

Why It Works

• Chuck roast is marbled with fat, making it ideal for long braising—it turns incredibly tender.

• Red wine and Cognac deepen the flavor and add elegance.

• Blending some of the vegetables back into the sauce creates a silky, rich texture without needing cream.

Pro Tips

• For best results, use a heavy-duty Dutch oven that retains heat well.

• Leftovers reheat beautifully and taste even better the next day.

• Make it ahead! This dish holds well in the fridge for up to three days.

Nutritional Highlight

While hearty, this dish provides a balanced combination of protein, fiber-rich vegetables, and healthy fats. Opt for leaner cuts of beef if desired, and serve with roasted root veggies or a leafy green salad to round out the meal.

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