Name: ina garten's company pot roast
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Ingredients: 1 (4 to 5-pound) prime boneless beef chuck roast; kosher salt & freshly ground black pepper; all-purpose flour ((or gluten-free all-purpose flour)); 4 tablespoons olive oil, divided; 2 cups coarsely chopped carrots ((about 4 carrots)); 2 cups chopped yellow onions ((about 2 medium onions)); 2 cups coarsely chopped celery ((about 4 stalks)); 2 cups chopped leeks, white & light green parts only ((2 to 4 leeks)); 5 large garlic cloves, peeled & crushed; 2 cups dry red wine; 2 tablespoons brandy or Cognac; 1 (28-ounce) can whole plum tomatoes in puree; 1 cup chicken stock or broth; 1 teaspoon Better-Than-Bouillon Chicken ((or one chicken bouillon cube)); 3 branches fresh thyme; 2 branches fresh rosemary; 1 tablespoon unsalted butter, at room temperature

This pot roast needs to be on your list of go-to recipes. Super delicious. Super tender. And after the initial preparations, it’s totally hands-off for several hours before the big reveal. Ina Garten’s Company Pot Roast is just that …what you will want to serve to your favorite people. Soon.

Ina’s original recipe can be found in her cookbook, Barefoot Contessa: Back to Basics. One of my very favorites of all of her books.

This dish requires quite a bit of preparation to start. Then there’s the two-and-a-half hours it will hang out in the oven. So be sure to plan ahead. You’ll start by dredging the roast in flour then searing it on all sides to produce a beautiful browning all around. This will seal in the natural juices and add an abundance of flavor to the finished dish.

Let’s talk about what you’ll use to cook your pot roast…

Ina recommends that you use a large Dutch oven. The ideal would be somewhere around the 6 to 8-quart size since this dish requires quite a bit of space with the size of the roast, the plentiful vegetables and considerable amount of liquids that will be added. The cast iron cookware performs well when searing the meat on the stovetop over a fairly high temperature. Then, when covered, it retains the heat beautifully for the time this roast hangs out in the oven at a more moderate temperature.

If you don’t own a Dutch oven, you could get similar results using your slow cooker. Start the process on the stovetop using a large pot then transfer it all to your slow cooker. Of course, the total cooking time would increase significantly. For details, check out a slow cooker version here at Leite’s Culinaria.

Typically, chuck roast contains quite a bit of fat …that’s what helps to keep the meat moist and tender as it slow-roasts. If your roast contains unacceptable large sections of fat, simply trim it away from the raw meat.

If that fat is located in the center of the roast, trim it away then tie the halves together with kitchen twine before searing it.

Once the meat is seared, it is removed from your Dutch oven and set aside while you start building the sauce.

Take a look at that picture …can you just imagine how much flavor is waiting to be shared in those caramelized edges?

After adding a bit more olive oil to the Dutch oven, sauté the carrots, onions, celery, leeks and garlic.
When tender, add the red wine and brandy which will make the sauce similar to that of beef bourguignon.
Although with that dish the beef is typically cut into cubes prior to cooking.
Finally, bring the mixture to a boil.
Add the tomatoes with their juice, the chicken stock, the chicken bouillon, thyme and rosemary.

Once the sauce ingredients are well combined, add the seared beef to the mix.
Be sure that it is completely submerged and surrounded by the awesome ingredients.
Place the cover securely on top and the whole thing goes into the oven for about two-and-a-half hours.

Your only concern during that time is to adjust the oven temperature after the first hour from 325°F to 250°F. That’s it. Pretty amazing, right?

This is what your amazing dish will look like after the two-and-a-half hour stint in the oven.

So, folks. Let’s talk about this final step.

Ina takes it one step further by making a thicker, smoother sauce to be served over the beef slices. BUT if you would like your final dish to be a bit more rustic, consider this… serve this as a combo sort-of dish. Just as it is. Like a cross between a beef stew and a pot roast.

If that’s your preference, you may feel the need to thicken it a bit with the butter-flour blend stirred through as it simmers. Or it may already be thick enough to your liking. Imagine this juicy goodness with substantial chunks of flavorful veggies served with a big hunk of meat over piping hot egg noodles. Or a steaming mound of freshly mashed potatoes. You get the idea.

But if you want to follow the recipe according to Ina’s original version…

Remove the meat from the mix and set it aside while you finish making the sauce. Puree half of the liquid and vegetables in a blender or food processor as I’ve done here.

Keep in mind, you could also use an immersion blender by carefully placing it directly into the pot.

The sauce is then simmered over low heat where you’ll finish up by adding a little butter that’s been blended with flour to thicken the sauce. If your beef has cooled down considerably at this point, add it back to the pot and reheat it gently within the sauce.

It’s pretty straightforward …Ina Garten’s Company Pot Roast is absolutely delicious no matter how you finish the sauce.

And no matter what, you need to serve this over something substantial so that you don’t miss one ounce of that amazing flavorful sauce.

And, as always, be sure to provide lots of crusty bread for dipping.

In case I didn’t mention it sooner, this produces a great deal of sauce. Like a lot.

To my way of thinking, that’s always a good thing.

5 from 2 votes

ina garten's company pot roast

Based on a recipe by Ina Garten in Barefoot Contessa: Back to Basics

Ina's Company Pot Roast recipe transforms an inexpensive beef chuck roast, some red wine, a little brandy, carrots, onions, celery, leeks, and tomatoes into a meal you'll want to serve at your next dinner party.

Prep Time 45 minutes

Cook Time 3 hours

Total Time 3 hours 45 minutes

Servings 8 generous servings

Author Rosemary Stelmach

Ingredients

1 (4 to 5-pound) prime boneless beef chuck roast
kosher salt & freshly ground black pepper
all-purpose flour (or gluten-free all-purpose flour)
4 tablespoons olive oil, divided
2 cups coarsely chopped carrots (about 4 carrots)
2 cups chopped yellow onions (about 2 medium onions)
2 cups coarsely chopped celery (about 4 stalks)
2 cups chopped leeks, white & light green parts only (2 to 4 leeks)
5 large garlic cloves, peeled & crushed
2 cups dry red wine
2 tablespoons brandy or Cognac
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock or broth
1 teaspoon Better-Than-Bouillon Chicken (or one chicken bouillon cube)
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature

Instructions

Preheat oven to 325°F.
Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends.
In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 teaspoon salt, and 1 teaspoon pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and brandy and bring to a boil. Add the tomatoes, chicken stock & bouillon. Tie the thyme and rosemary together with kitchen string and add to the pot. Taste for seasoning; add salt & pepper if necessary.
Put the browned roast back into the pot, bring to a boil, and cover. Place the covered Dutch oven in the oven for a total of 2 1/2 hours, until the meat is fork tender or about 160°F internally. After the first hour, turn the heat down to 250°F to keep the sauce at a low simmer.
Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer.
Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Place the roast back in the pot with the gravy to heat through.
When ready to serve, slice the meat. Enjoy while warm with the sauce spooned over it.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.