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4.7 from 174 votes

Ina Garten's Company Pot Roast

This Barefoot Contessa company pot roast takes an inexpensive beef chuck roast, a bottle of red wine, a little brandy, carrots, onions, celery, leeks, and tomatoes and transforms them into a meal worthy of a dinner party. And leftovers to last the week.

Prep Time
1 hr
Cook Time
2 hrs mins
Total Time
3 hrs 45 mins
Servings: 8 servings
Calories: 630 kcal
Course: Main Course
Cuisine: American

Ingredients

  • One (4- to 5-pound) Prime boneless beef chuck roast tied
  • Kosher salt and freshly ground black pepper to taste
  • all-purpose flour
  • good olive oil
  • 2 cups (4 carrots) chopped carrots
  • 2 cups (2 onions) chopped yellow onions
  • 2 cups (4 stalks) chopped celery
  • 2 cups (2 to 4 leeks) chopped leeks white and light green parts
  • 5 large garlic cloves peeled and crushed
  • 2 cups good red wine such as Burgundy
  • 2 tablespoons cognac or brandy
  • One (28-ounce) can whole plum tomatoes in puree
  • 1 cup homemade chicken stock or canned chicken broth
  • 1 chicken bouillon cube
  • 3 branches thyme
  • 2 branches rosemary
  • 1 tablespoon unsalted butter at room temperature

Instructions

    Cup of Yum
  1. Preheat the oven to 325°F (160°C).
  2. 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.
  3. 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.
  4. 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.
  5. Carefully add the wine and Cognac and bring to a boil.
  6. 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.
  7. 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.
  8. 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.
  9. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth.
  10. 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.
  11. 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

  • To make this company pot roast in your slow cooker, follow steps 1 through 4, place the pot roast and vegetables in your slow cooker, and then proceed as follows…
  • Transfer the vegetable and booze mixture to the slow cooker and add the tomatoes, chicken stock, bouillon cube, if using, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the slow cooker. Place the roast in the slow cooker and cover. Cook until the roast is fork-tender, on low for 8 to 10 hours or high for 5 to 6 hours.
  • Transfer the roast to a cutting board. Remove the herb bundle and discard. Skim off 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 and the remainder of the sauce into a large pot, place on the stove top 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 the butter mixture into the sauce and simmer, stirring constantly, until thickened, which ought to take about 2 minutes. If the sauce is too thick, go ahead and thin with additional chicken stock. 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.

Nutrition Information

Serving 1portion Calories 630kcal (32%) Carbohydrates 19g (6%) Protein 52g (104%) Fat 33g (51%) Saturated Fat 14g (70%) Monounsaturated Fat 17g Trans Fat 2g Cholesterol 181mg (60%) Sodium 425mg (18%) Fiber 4g (16%) Sugar 8g (16%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 630

% 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.