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ina garten's company pot roast

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

  1. Preheat oven to 325°F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. When ready to serve, slice the meat. Enjoy while warm with the sauce spooned over it.