Family Spice Recipe for Company Pot Roast

Company Pot Roast

A delicious pot roast that is good enough for a dinner party!

 

Recipe from Ina Garten, Barefoot Contessa Back To Basics

 

 

 

INGREDIENTS:

  • 1 (4 to 5-lb) boneless beef chuck roast
  • salt and 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 red wine, such as Burgundy
  • 2 TBS Cognac or brandy
  • 1 (28-ounce) can whole plum tomatoes in puree
  • 1 cup chicken stock
  • 1 chicken bouillon cube
  • 3 branches fresh thyme
  • 2 branches fresh rosemary
  • 1 TBS unsalted butter, at room temperature

 

  1. Preheat the oven to 325º F.
  2. Pat dry with a paper towel:
    • 1 (4 to 5-lb) boneless beef chuck roast
  3. Season the roast all over with:
    • 1 TBS salt
    • 1 1/2 tsp pepper
  4. Dredge the whole roast, including the ends in:
    • All-purpose flour
  5. In a large dutch oven over medium-heat add:
    • 2 TBS olive oil
  6. Add the roast and sear for 4 to 5 minutes, until nicely browned.
  7. Turn and sear the other side and then turn and sear the ends.
  8. This should take 4 to 5 minutes for each side.
  9. Remove the roast to a large plate.
  10. Add to the dutch oven:
    • 2 TBS olive oil
  11. Add:
    • 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
    • 1 TBS salt
    • 1 1/2 tsp pepper
  12. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.
  13. Add to the vegetables:
    • 2 cups red wine, such as Burgundy
    • 2 TBS Cognac or brandy
  14. Bring to a boil.
  15. Next, stir in:
    • 1 (28-ounce) can whole plum tomatoes in puree
    • 1 cup chicken stock
    • 1 chicken bouillon cube
    • 2 tsp salt
    • 1 tsp pepper
  16. Tie with kitchen string (optional) and add to the pot:
    • 3 branches fresh thyme
    • 2 branches fresh rosemary
  17. Put the roast back into the pot, bring to a boil, and cover.
  18. Make sure cover of pot is oven safe, i.e. no plastic parts.
  19. Place in the oven for 2 1/2 hours, until the meat is fork tender or using a meat thermometer showing an internal temperature of about 160º F.
  20. Turn the heat down to 250º F after about an hour to keep the sauce at a simmer.
  21. Remove the roast to a cutting board.
  22. Remove the herb bundle and discard.
  23. Skim off as much fat as possible from the sauce using a fat separator.
  24. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. You can also use a hand blender.
  25. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer.
  26. In a small bowl mash with a fork:
    • 2 TBS flour
    • 1 TBS unsalted butter, at room temperature
  27. Stir into the sauce and simmer for 2 minutes, stirring until thickened.
  28. Taste for seasonings.
  29. Remove the strings from the roast, and slice the meat.
  30. Serve warm with the sauce spooned over it.

 

Family Spice Recipe for Company Pot Roast

 

Prep Time: 20 min

Cook Time: 3 hours

Difficulty: Easy

Servings: 8

Serving Size: approx. 1/3lb meat

Serving Suggestions: You can also cook this in the crock pot. Instead of placing everything in the oven, as in step 19, put in crock pot and cook for 4 hours on low. Serve with hearty bread, steamed or Roasted Vegetables, Classic Mashed Potatoes, Mashed Potatoes and Cauliflower or salad.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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