To make Food Network's recipe, preheat the oven to 325 degrees Fahrenheit. Heat 2 tablespoons olive oil in a pot, and season 1 5 to 6 pound boneless beef 7-bone chuck roast with salt, pepper and 2 tablespoons flour. Cook the meat for five minutes on each side, and set aside. In the same pot, cook 4 slices chopped bacon, 1 chopped onion and 1 pound chopped carrots for five minutes.
Add 1/3 cup tomato paste and 4 smashed garlic cloves. Add 1/3 cup cognac or brandy, 2 cups dry white wine and 2 cups mushroom or vegetable broth. Cook, and return the meat to the pot. Place 1 stalk quartered celery, 2 bay leaves, 12 black peppercorns, 4 whole allspice and 4 whole cloves in a cheesecloth. Add 6 sprigs parsley and 4 sprigs thyme, and tie together. Add the cheesecloth to the pot, and place a circle of parchment paper on top. Cover, and cook in the oven for one hour.
Turn the meat, and add 1/2 peeled and sliced rutabaga, 1 1/2 pounds fingerling potatoes, 1 cup chopped carrots and 1 teaspoon salt. Cook for two more hours. Transfer the meat and vegetables to a tray, and remove the cheesecloth. Remove the fat, and reduce the cooking liquid by half. Season with salt and pepper to make gravy.Learn more about Meat