SunFed Ranch Company Pot Roast

SunFed Ranch Company Pot Roast

  • Roasts

  • Roasting

Turns out Chuck loves Cognac. One bite of this pot roast and you’ll see why. 

The taste is decadent, the omega-3’s, vitamins, and minerals are downright good for you. A SunFed Ranch 100% grass fed beef chuck roast is the foundation of a Company Pot Roast that takes next level to the next level.

  • 30 Minutes

  • 2.5 Hours

  • 3 Hours

  • 8


  • 1 (4 to 5-pound) SunFed Ranch 100% grass fed beef chuck roast
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • Extra Virgin Olive Oil
  • 2 cups each: roughly chopped carrots, chopped yellow onions, chopped celery, chopped leeks
  • 5 garlic cloves, peeled and crushed
  • 2 cups red wine
  • 2 tablespoons Cognac
  • 1 (28-ounce) can whole plum tomatoes
  • 1 cup beef stock
  • 1 beef bouillon cube
  • 3 branches each, fresh thyme and rosemary
  • 2-3 dashes Worcestershire sauce (optional)
  • 1 tablespoon butter


  1. Preheat oven to 325 degrees
  2. Pat dry roast and season with 1 Tbsp salt and 1 1/2 teaspoon of freshly ground pepper
  3. Dredge roast in flour
  4. Heat 2 Tbsp olive oil over medium heat in dutch oven
  5. Add roast and sear for 4-5 min on each side, and the ends
  6. Remove roast and transfer to large plate
  7. Add 2 Tbsp olive oil to dutch oven
  8. Add all chopped vegetables, peeled and crushed garlic cloves, garlic powder, onion powder, salt, and pepper
  9. Cook over medium heat for 10 to 15 min, stirring occasionally until tender (but not browned)
  10. Add red wine, Cognac, and Worcestershire sauce, bring to boil
  11. Add tomatoes, beef stock, bouillon cube, 2 tsp salt and 1 tsp pepper
  12. Tie thyme and rosemary with kitchen string and add to pot
  13. Place roast back in pot, bring to boil, cover, and put in oven
  14. After about an hour, turn heat down to 250 degrees, and continue to cook for 90 minutes (roast will be in oven for about 2 ½ hours total)
  15. Remove roast to cutting board, discard herb bundle
  16. Skim off as much fat as possible
  17. Transfer half the sauce and vegetables to food processor and puree until smooth
  18. Pour puree back in pot, place pot on stove over low heat and return sauce to simmer
  19. Add 2 TBS flour and 1 TBS butter to small bowl and mash together with fork
  20. Stir flour/butter into sauce, simmer 2 minutes, stirring until thickened
  21. Slice roast and place in serving dish
  22. Pour warm sauce over roast
  23. Serve and savor the smiles

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