Beef Pot Roast With Brandy

Total Time: 3 hrs 5 mins Preparation Time: 20 mins Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.