1,000+ 5-Star Reviews 🌟 Ina Garten’s Company Pot Roast | Barefoot Contessa | Food Network

Ina Garten’s fan-favorite Company Pot Roast is a tender, flavorful classic that turns a simple roast into a comforting feast. Beef is seared then slow-cooked with onions, carrots and herbs until meltingly tender.
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Ina Garten’s Company Pot Roast
RECIPE COURTESY OF INA GARTEN
From: Barefoot Contessa Back to Basics
Level: Easy
Total: 3 hr 20 min
Prep: 20 min
Cook: 3 hr
Yield: 8 servings

Ingredients

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

Directions

Preheat the oven to 325 degrees F. Pat the beef dry with a paper towel and 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, then sear the ends. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. 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 2 1/2 hours, until the meat is fork-tender or reaches about 160 degrees F internally. After about an hour, turn the heat down to 250 degrees F to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove and discard the herb bundle. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or food processor and puree until smooth. Return the puree to the pot and place on the stovetop over low heat. Mash together the butter and 2 tablespoons flour in a small bowl and stir into the sauce. Simmer for 2 minutes until thickened, stirring occasionally. Remove the strings from the roast and slice the meat. Serve warm with the sauce spooned over it.

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Ina Garten’s Company Pot Roast | Barefoot Contessa | Food Network
https://youtu.be/vNOWzSUyp40

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