Baby, it’s cold outside! Okay, well maybe I’m lying a bit since I live in Southern California, but even we like to think that it’s winter, which means cozy, comfort food.

This pot roast is delish and easy and rich. It will impress guests and the leftovers are even better.



One 3-4 pound boneless beef chuck roast

½ cup flour

4 large carrots, chopped

1 large yellow onion, chopped

4 stalks of celery, chopped

2 large leeks, chopped up until the dark green part

6 garlic cloves, chopped

2 cups full-bodied red wine like cab or burgundy

2 tablespoons Brandy

One 28-ounce can of whole crushed tomatoes

1 cup chicken broth

1 tsp cumin

3 branches of fresh rosemary

3 branches of fresh thyme

1 tbsp. butter


Oven 325

Rinse roast and pat dry. Season all sides with salt and pepper.

Dredge the whole roast in flour. In large dutch oven, heat 2 tbsp. olive oil on medium high. Sear the roast on all sides, including ends, about 4 minutes each side. Take meat out and set aside.

Add 2 more tbsp.. olive oil to Dutch oven. Add carrots, onion, celery, leeks and garlic. Salt and pepper to taste. Cook on medium-high for about 12 minutes, until soft but not fully cooked. Add wine and brandy and cumin. Bring to a boil. Add tomatoes and chicken broth. Tie thyme and rosemary together with string or put in cheesecloth and add to pot. Put meat back in pot and bring to a boil.

Cover and put in oven for one hour. Reduce temp to 250 and cook another 1 to 1 ½ hours. Take meat out and cover with foil to keep warm. Put pot on stove and boil for about 5-7 minutes to reduce some more.

Slice meat and pour sauce over.




Pot roast in North America (also known as “Yankee pot roast”)[1] is often served with carrots and/or potatoes as well as other vegetables such as onions simmered in the cooking liquid. Sauerbraten is a popular variety of pot roast in Germany.