And since this last Sunday the high temp. was about 20F for the first time this Fall, I made a twist on Beef Burguignon, Beef Burgunday or Pot Roast.
Anyway you call it, it is delicious, meaty, with perfectly simmered vegetables and a hearty, but silky sauce.
This is delicious served over mashed potatoes or buttered noodles. but our absolute favorite is having it over creamy, parmesan cheesy Polenta!!
- 1 (4 to 5-pound) prime boneless beef chuck roast, whole or cut into 2" chunks
- Kosher salt and freshly ground black pepper
- All-purpose flour
- Good olive oil
- 2 cups chopped carrots (4 carrots)
- 2 cups chopped yellow onions (2 onions)
- 2 cups chopped celery (4 stalks)
- 5 large garlic cloves, peeled and crushed
- 2 cups good red wine, such as Burgundy
- 2 cups beef or chicken stock, preferably homemade
- 3 branches fresh thyme
- 2 branches fresh rosemary
- 1 tablespoon unsalted butter, at room temperature