Ina Garten's Company Pot Roast
User Reviews
4.7
99 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
2 hrs 45 mins
-
Total Time
3 hrs 45 mins
-
Servings
8 servings
-
Calories
630 kcal
-
Course
Main Course
-
Cuisine
American
Ina Garten's Company Pot Roast
Report
Ina Garten's Company Pot Roast is a classic beef chuck roast braised slowly with a mix of root vegetables, leeks, garlic, red wine, cognac, and herbs. The meat is seared until browned, then cooked overnight or for several hours until fork-tender in a well-seasoned tomato and wine broth. The sauce is finished by pureeing part of the cooked vegetables and thickening with butter and flour for a rich and velvety texture.
Description
This pot roast starts with a tied beef chuck roast seasoned and dusted with flour before browning in a Dutch oven. Aromatic vegetables including carrots, onions, celery, leeks, and garlic are sautéed after the roast is seared, building a flavorful base. Red wine and cognac deglaze the pot, adding complexity, followed by plum tomatoes, chicken stock, and herb bundles of thyme and rosemary.
Cooking at a low oven temperature for several hours results in tender meat infused with the rich, aromatic broth. Vegetables become soft, and flavors meld beautifully. After cooking, the roast is removed, and the sauce is partly pureed and thickened with a butter-flour mixture to achieve a smooth, luscious gravy.
Served sliced with this sauce spooned over, the pot roast provides a hearty, satisfying main course suitable for company dinners or a comforting family meal. The recipe also allows adaptation for slow cooker preparation, making it convenient for hands-off cooking.
Share:
Ingredients
- One (4- to 5-pound) beef chuck roast tied, prime, boneless
- salt to taste, Kosher salt and freshly ground black pepper
- black pepper to taste, Kosher salt and freshly ground black pepper
- all-purpose flour
- olive oil good
- 2 cups (4 carrots) carrot chopped
- 2 cups (2 onions) onion yellow, chopped
- 2 cups (4 stalks) celery chopped
- 2 cups (2 to 4 leeks) leek white and light green parts, chopped
- 5 large garlic peeled and crushed, cloves
- 2 cups red wine such as Burgundy, good
- 2 tablespoons cognac or brandy
- One (28-ounce) can plum tomatoes whole, in puree
- 1 cup chicken stock or canned chicken broth, homemade
- 1 chicken bouillon cube
- 3 branches thyme
- 2 branches rosemary
- 1 tablespoon butter at room temperature, unsalted
Instructions
- Preheat the oven to 325°F (160°C).
- Pat the roast dry with paper towels. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the flour on a plate and dredge the roast in flour, turning to coat all sides, including the ends.
- In a large Dutch oven over medium heat, warm 2 tablespoons oil. Add the roast and sear, without moving it, until nicely browned, 5 to 8 minutes. Turn and sear the opposite side. Then turn and sear the ends, 4 to 5 minutes each. Using tongs, transfer the roast to a large plate.
- Add 2 tablespoons oil to the Dutch oven and keep it over medium heat. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook, stirring occasionally, for 10 to 15 minutes, until tender but not browned.
- Carefully add the wine and Cognac and bring to a boil.
- Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Return the roast to the pot, bring to a boil, and cover. Place in the oven for 1 hour.
- Turn the heat down to 250°F (120°C) to keep the sauce at a gentle simmer. Continue to roast until the meat is fork-tender or the pot roast registers 160°F (71°C), about 1 1/2 hours, for a total of 2 1/2 hours in the oven.
- Transfer the roast to a cutting board. Remove the herb bundle and discard. Skim and discard as much fat as possible from the surface of 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 stove top over low heat, and return the sauce to a simmer. Meanwhile, place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir the butter mixture into the sauce and simmer, stirring constantly, until thickened, 1 to 2 minutes. Remove from the heat, taste, and adjust the seasonings accordingly.
- Remove the strings from the roast and slice the meat. Pile it onto a platter and serve it warm with the sauce spooned over it. (You may have some leftover sauce, which you can cover and refrigerate for up to 3 days. Rewarm it gently over low heat and, if desired, add a splash of red wine just before serving. It's delicious over pasta.)
Notes
- For slow cooker preparation, sear the meat and sauté vegetables as described, then transfer everything to the slow cooker with liquids and herbs; cook on low for 8-10 hours or high for 5-6 hours until tender.
- After cooking, puree half the sauce with vegetables and thicken with a butter and flour mixture to enrich the gravy.
- Skim excess fat from the sauce before serving to keep the sauce smooth.
- Adjust seasoning at the end to ensure balanced flavors in the final sauce.
Nutrition Information
Show Details
Serving
1portion
Calories
630kcal
(32%)
Carbohydrates
19g
(6%)
Protein
52g
(104%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Monounsaturated Fat
17g
(85%)
Trans Fat
2g
(100%)
Cholesterol
181mg
(60%)
Sodium
425mg
(18%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 630kcal | 32% |
| Carbohydrates | 19g | 6% |
| Protein | 52g | 104% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 181mg | 60% |
| Sodium | 425mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
99 reviews
Excellent
Other Recipes
You'll Also Love
