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RECIPE
18 INGREDIENTS 13 STEPS 3hr 45min

Ina Garten's Company Pot Roast

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.
Ina Garten's Company Pot Roast Recipe | SideChef
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.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
3hr 45min
Total Time
$5.24
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1
(4 lb)
Boneless Chuck Roast
up 5 lb
1/4 cup
Olive Oil , divided
2 cups
Roughly Chopped Carrots
about 4 carrots
2 cups
about 2 medium onions
2 cups
Roughly Chopped Celery
about 4 stalks
2 cups
Chopped Leeks
about 2 to 4 leeks, white and light green parts only
5 cloves
Large Garlic , peeled, crushed
2 cups
Dry Red Wine
2 Tbsp
Brandy
or Cognac
1 can
(28 oz)
Whole Peeled Plum Tomatoes
preferably in puree
1 cup
Chicken Stock
or Chicken Broth
1 tsp
Chicken Base
I used Better-Than-Bouillon Chicken
or 1 Chicken Bouillon Cube
3 sprigs
1 Tbsp
Unsalted Butter , room temperature
1 Tbsp
plus more to taste
1/2 Tbsp
Freshly Ground Black Pepper
plus more to taste
2 Tbsp
plus extra if needed
or Gluten-Free All-Purpose Flour
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Nutrition Per Serving

VIEW ALL
CALORIES
629
FAT
34.9 g
PROTEIN
46.8 g
CARBS
20.2 g

Cooking Instructions

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Step 1
Preheat oven to 325 degrees F (160 degrees C).
Step 2
Pat the Boneless Chuck Roast (1) dry with a paper towel. Season the roast all over with Kosher Salt (1 Tbsp) and Freshly Ground Black Pepper (1/2 Tbsp) . Dredge the whole roast in All-Purpose Flour (as needed) including the ends.
Step 3
In a large Dutch oven, heat Olive Oil (2 Tbsp) over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned.
Step 4
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.
Step 5
Add Olive Oil (2 Tbsp) to the Dutch oven. Add the Carrots (2 cups) , Yellow Onions (2 cups) , Celery (2 cups) , Leeks (2 cups) , Garlic (5 cloves) , 1 tsp salt, and 1 tsp pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.
Step 6
Add the Dry Red Wine (2 cups) and Brandy (2 Tbsp) , bring to a boil. Add the Whole Peeled Plum Tomatoes (1 can) , Chicken Stock (1 cup) , and Chicken Base (1 tsp) .
Step 7
Tie the Fresh Thyme (3 sprigs) and Fresh Rosemary (2 sprigs) together with kitchen string and add to the pot. Taste for seasoning, add salt and pepper if necessary.
Step 8
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 degrees F (70 degrees C) internally. After the first hour, turn the heat down to 250 degrees F (120 degrees C) to keep the sauce at a low simmer.
Step 9
Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce.
Step 10
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 it on the stovetop over low heat, and return the sauce to a simmer.
Step 11
Place All-Purpose Flour (2 Tbsp) and the Unsalted Butter (1 Tbsp) in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened.
Step 12
Taste for seasonings. Place the roast back in the pot with the gravy to heat through.
Step 13
When ready to serve, slice the meat. Enjoy while warm with the sauce spooned over it.
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Nutrition Per Serving
Calories
629
% Daily Value*
Fat
34.9 g
45%
Saturated Fat
13.4 g
67%
Trans Fat
1.6 g
--
Cholesterol
161.2 mg
54%
Carbohydrates
20.2 g
7%
Fiber
3.9 g
14%
Sugars
9.2 g
--
Protein
46.8 g
94%
Sodium
1295.7 mg
56%
Vitamin D
0.2 µg
1%
Calcium
126.4 mg
10%
Iron
7.3 mg
41%
Potassium
1131.9 mg
24%
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