Green Peppercorn Cognac Pot Roast | Hailee Catalano Recipes | Cafe Hailee

Ingredients

• 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)
• 1/3 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
• 1/2 oz dried chanterelle mushrooms (or any dried mushroom of choice)
• 1 Tbsp red wine vinegar (add to taste)
• 2 Tbsp heavy cream