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American
Ina Garten's Company Pot Roast
Recipe

18 INGREDIENTS • 13 STEPS • 3HRS 45MINS

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.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
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.
3HRS 45MINS
Total Time
$5.29
Cost Per Serving
Ingredients
Servings
8
US / Metric
Boneless Chuck Roast
1
(4 lb)
Boneless Chuck Roast
up 5 lb
Olive Oil
1/4 cup
Olive Oil, divided
Carrot
2 cups
Roughly Chopped Carrots
about 4 carrots
Yellow Onion
2 cups
Chopped Yellow Onions
about 2 medium onions
Celery
2 cups
Roughly Chopped Celery
about 4 stalks
Leek
2 cups
Chopped Leeks
about 2 to 4 leeks, white and light green parts only
Garlic
5 cloves
Large Garlic, peeled, crushed
Dry Red Wine
2 cups
Dry Red Wine
Brandy
2 Tbsp
Brandy
or Cognac
Whole Peeled Plum Tomatoes
1 can
(28 oz)
Whole Peeled Plum Tomatoes
preferably in puree
Chicken Stock
1 cup
Chicken Stock
or Chicken Broth
Chicken Base
1 tsp
Chicken Base
I used Better-Than-Bouillon Chicken
or 1 Chicken Bouillon Cube
Fresh Thyme
3 sprigs
Fresh Thyme
Fresh Rosemary
2 sprigs
Fresh Rosemary
Unsalted Butter
1 Tbsp
Unsalted Butter, room temperature
Kosher Salt
1 Tbsp
Kosher Salt
plus more to taste
Freshly Ground Black Pepper
1/2 Tbsp
Freshly Ground Black Pepper
plus more to taste
All-Purpose Flour
2 Tbsp
All-Purpose Flour
plus extra if needed
or Gluten-Free All-Purpose Flour
Nutrition Per Serving
VIEW ALL
Calories
633
Fat
34.9 g
Protein
46.9 g
Carbs
20.8 g
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Ina Garten's Company Pot Roast
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
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 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 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 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 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 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 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 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 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 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.
step 13 When ready to serve, slice the meat. Enjoy while warm with the sauce spooned over it.
Tags
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American
Beef
Lunch
Shellfish-Free
Dinner
Vegetables
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