Beef Pot Roast With Brandy

Name: Beef Pot Roast With Brandy
Ingredients: 1 tablespoon olive oil; 3 lbs boneless chuck roast; 1 onion, cut into wedges; 4 carrots, cut up into chunks; 2 stalks celery, cut into 3/4 inch slices; 1 cup brandy; 2 cups beef stock; 2 sprigs fresh thyme; 1 bay leaf; 2 cups button mushrooms, quartered; 6 potatoes, cut into 1 inch chunks; salt and pepper; 1 tablespoon butter (optional); 1 tablespoon flour (optional)

14 ingredients

9 steps

Ingredients

1 tablespoon olive oil
3 lbs boneless chuck roast
1 onion, cut into wedges
4 carrots, cut up into chunks
2 stalks celery, cut into 3/4 inch slices
1 cup brandy
2 cups beef stock
2 sprigs fresh thyme
1 bay leaf
2 cups button mushrooms, quartered
6 potatoes, cut into 1 inch chunks
salt and pepper
1 tablespoon butter (optional)
1 tablespoon flour (optional)

Directions

1

Heat a large skillet with cover over high heat.
2

Add olive oil and just as the oil begins to smoke add the roast to the pan and brown on all sides, seasoning with salt and pepper.
3

Add the onions, carrots and celery to skillet and stir to coat in oil; let vegetables cook for 3 minutes.
4

Add the brandy and the beef stock and bring mixture to boil; add the thyme and bay leaf; cover.
5

Reduce heat to simmer and cook for 2 hours; add the mushrooms and potatoes and cook for another 45 minutes.
6

Remove the beef from pan and let it rest on cutting board, tented with foil; with a slotted spoon remove the vegetables and place in a serving bowl; increase the heat and reduce the sauce to desired consistency; if you want a thicker gravy cook 1 tbsp butter and 1 tbsp flour together in a small saucepan.
7

Pour the liquid from the skillet into saucepan and whisk vigoroulsy; season with salt and pepper to taste.
8

Slice the pot roast and serve with vegetables.
9

Pour the sauce over the top or serve separately.