Green Peppercorn Cognac Pot Roast
- Large dutch oven
- Fine mesh sieve optional
- 1 3-4 lb. chuck roast tied
- Kosher salt to taste
- Freshly ground green peppercorn to taste
- 2 Tbsp canola oil or any high smoke point oil
- 6 large shallots peeled and halved
- 8 cloves of garlic peeled and smashed
- ⅓ cup Cognac
- 2 cups low sodium beef broth plus more if needed
- 5 sprigs fresh thyme tied with twine if you have it, plus more for garnish if desired
- 2 bay leaves
- ½ oz dried chanterelle mushrooms or any dried mushroom of choice
- 1 Tbsp red wine vinegar add to taste
- 2 Tbsp heavy cream
- Preheat oven to 325ºF.
- Season roast heavily all over with salt and green peppercorn.
- In a large dutch oven, heat oil over medium heat until hot. Add in roast, and sear both sides until golden, about 5-7 minutes per side. Adjust heat as needed to make sure the bits at the bottom of the pot aren’t burning.
- Remove meat from the pot. Add in shallots and garlic and cook, stirring, until starting to soften and are lightly browned, about 2-3 minutes.
- Deglaze with cognac. Add in beef broth, thyme, and bay leaves. Bring to a simmer and add roast back into the pot. Nestle it in between the shallots and garlic. The liquid should come up about halfway up the side the meat. Add more beef broth if needed to do so.
- Cover and bake for 3-4 hours until fork tender.
- Once tender, uncover the pot and return to the oven for 10-15 minutes, to brown the top of the pot roast.
- Transfer meat from the pot to a platter and remove twine. Discard thyme and bay leaves.
- Blend everything in the pot into a nice smooth sauce. Stir in vinegar and cream. Add more salt to taste if needed.
- Strain sauce through a fine mesh sieve to make is super smooth (optional).
- Using two forks, break up the pot roast into large chunks. Top with some of the sauce.
- Garnish platter with fresh thyme sprigs, and serve with remaining sauce on the side.
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