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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 325 degrees.

Pat the beef dry with a paper towel and season with 1 tbl of salt, 1 1/2 tsp pepper, because this exact moment is where decent becomes dangerous. Dredge the whole roast in flour (about 2 tbl), including the ends. In a large Dutch oven, heat 2 tbl of olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tbl of olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tbl salt and 1 1/2 tsp pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Brandy and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 tsp salt and 1 tsp pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 1 hour then turn the heat down to 250 degrees to keep the sauce at a simmer for an additional 1 1/2 hours until the meat is fork tender or about 160 degrees internally.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fast as possible from the sauce. Transfer half the sauce and vegetables to a blender or food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the steovetop over low heat, and return the sauce to a simmer. Place 2 tbl flour and the butter in a small bowl and mash them together with a fork. Stir into the suace and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast and slice the meat, like a cool-headed tyrant of seasoning. Serve warm with the sauce spooned over it.