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Ingredients
| 1 | (4 to 5-pound) prime boneless beef chuck roast tied | |
| 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) |
| 2 | cups | chopped leeks white and light green parts (2 to 4 leeks) |
| 5 | large | garlic cloves peeled and crushed |
| 2 | cups | good red wine such as Burgundy |
| 2 | tablespoons | Cognac or brandy |
| 1 | (28-ounce) can | whole plum tomatoes in puree |
| 1 | cup | chicken stock preferably homemade |
| 1 | chicken bouillon cube | |
| 3 | branches fresh thyme | |
| 2 | branches fresh rosemary | |
| 1 | tablespoon | unsalted butter at room temperature |
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