Ingredients

2-1/2 pound boneless chuck roast

1/8 cup flour

kosher salt

freshly ground pepper

1 tablespoon Italian seasoning

2 tablespoons olive oil

2 tablespoons butter

6 carrots

6 celery stalks

2 leeks

1 head garlic

16 ounces Cremini mushrooms

3-4 russet potatoes

Directions

1. Preheat oven to 325 degrees.
2. Peel and cut carrots into chucks. Cut celery into chunks and dice onion. Slice leeks into half rounds, peel and roughly chop garlic.
3. Pat meat dry with a paper towel and sprinkle with kosher salt and freshly ground pepper. Sprinkle with Italian seasoning. Dredge in flour on all sides.
4. Heat oil and butter in Dutch oven and add meat. Brown on all sides, approximately 5 minutes per side. Remove meat to a plate and set aside.
5. Add carrots, onion, leek, celery and garlic to Dutch oven and cook over medium heat for 7-10 minutes, until vegetables start to soften.
6. Add chicken stock, wine, brandy and mushrooms to pot. Bring to a slight boil.
7. Place rosemary bundle and roast into Dutch oven. Cover and place in oven for 2-1/2 hours. When there is one hour left in cooking, add the potatoes, plus a teaspoon of kosher salt. Gently push them into the liquid, return the cover and place the Dutch oven back into the oven for the last hour.

Enjoy!

Until next time, Kris